New Anthocyanins from Tibouchina granulosa1

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F. J. Francis Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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I. Draetta Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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V. Baldini Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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M. Iaderoza Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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F. J. Francis Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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I. Draetta Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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V. Baldini Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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M. Iaderoza Instituto Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil

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Contributor Notes

Received for publication Oct. 23, 1981. Contribution from the Instituto de Tecnologia Alimentos, Campinas, Sao Paulo, Brazil, conducted under an IICA/EMBRAPA contract and from the Massachusetts Experimental Station (No. 2076) Amherst.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

The senior author was on leave of absence from the Department of Food Science and Nutrition, University of Massachusetts, Amherst, Ma 01003.

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