Biosynthesis of food constituents: Natural pigments. Part 2 – a review
2008 ◽
Vol 26
(No. 2)
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pp. 73-98
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This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to xanthones, flavonoids, carotenoids, and some minor pigments are described including the enzymes involved and reaction schemes with detailed mechanisms.
2008 ◽
Vol 25
(No. 6)
◽
pp. 291-315
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2011 ◽
Vol 23
(No. 4)
◽
pp. 129-144
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2008 ◽
Vol 25
(No. 1)
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pp. 1-16
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Keyword(s):
2008 ◽
Vol 25
(No. 3)
◽
pp. 101-118
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2008 ◽
Vol 25
(No. 2)
◽
pp. 49-64
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Keyword(s):
2011 ◽
Vol 23
(No. 5)
◽
pp. 173-183
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Keyword(s):
2018 ◽
Vol 13
(12)
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pp. 1934578X1801301
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2011 ◽
Vol 24
(No. 5)
◽
pp. 193-216
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