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Publications by W. G. C. Forsyth

Cacao Polyphenolic Substances. 4. The Anthocyanin Pigments

Biochemical Journal

English

Polysaccharides Synthesized by Aerobic Mesophilic Spore-Forming Bacteria

Biochemical Journal

English

Cacao Polyphenolic Substances. 3. Separation and Estimation on Paper Chromatograms

Biochemical Journal

English

Related publications

The Anthocyanin Pigments in Plants

Scientific American

Multidisciplinary

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Polyphenolic Substances in Malt Steeping Water.

English

Composition of Anthocyanin Pigments in Aromatic Red Rice and Its Wine.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Effect of Sugar Treatment on Stability of Anthocyanin Pigments in Berries

Journal of Biological Sciences

Molecular Medicine

English

Stability of Anthocyanin Pigments From Purple Leaves of Perilla Ocimoides L. Var. Crispa.

Nippon Shokuhin Kagaku Kogaku Kaishi

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Chemical Properties and Behaviour of Polyphenolic Substances in Purple Nutsedge (Cyperus Rotundus L.)

Journal of Weed Science and Technology

English

Auronidins Are a Previously Unreported Class of Flavonoid Pigments That Challenges When Anthocyanin Biosynthesis Evolved in Plants

Proceedings of the National Academy of Sciences of the United States of America

Multidisciplinary

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The Pigments of the Pieridae. A Contribution to the Study of Excretory Substances Which Function in Ornament.

Proceedings of the Royal Society of London

English