Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
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2. Arapitsas, P., & Turner, C. (in press). Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage. Talanta, Corrected Proof, Available online 1 September 2007.
3. Hydrolyzable tannins with the hexahydroxydiphenoyl unit and the m-depsidic link: HPLC-DAD-MS identification and model synthesis;Arapitsas;Journal of Agricultural and Food Chemistry,2007
4. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?;Brouillard;Phytochemistry,2003
5. Effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. Var. capitata);Charron;Journal of Agricultural and Food Chemistry,2007
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