The tinctorial stability of carthamin on polysaccharides and related substances

[摘要] Various saccharides and related substances were mixed with carthamin in aqueous solutions and their effects on red colour stability compared. At a low temperature range (5 °C), mono- and disaccharides contributed to preservation of the...

[学科分类] 植物学

[关键词] carthamin;dye;polysaccharide;cellulose;monosaccharides;stabilizers;colouration;textile;food