A. D. Morton

The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

K. Clegg, A. D. Morton, 2007 .

The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid: III. the mechanism of ascorbic acid oxidation and its inhibition by flavonoids

E. Rolfe, K. Harper, A. D. Morton, 2007 .

The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid. 1. The characterization and estimation of phenolic compounds in blackcurrant juice.

A. D. Morton, 2007 .

Carbonyl compounds and the non‐enzymic browning of lemon juice

K. Clegg, A. D. Morton, 1965 .

Thin-layer chromatography of anthocyanins from blackcurrant juice.

A. D. Morton, 1967, Journal of chromatography.