Separation and Determination of Monascus Yellow Pigments for Food by Micellar Electrokinetic Chromatography.-Reference-Cited by-同舟云学术

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Separation and Determination of Monascus Yellow Pigments for Food by Micellar Electrokinetic Chromatography.

Published:1997 Issue:4 Volume:13 Page:571-575
ISSN:0910-6340
Container-title:Analytical Sciences
language:en
Short-container-title:Anal. Sci.

Author:

WATANABE Toshiro¹,YAMAMOTO Akira¹,NAGAI Shiro¹,TERABE Shigeru²

Affiliation:

1. Yaegaki Technology Development Laboratories, Yaegaki Rio-industry, Inc.

2. Faculty of Science, Himeji Institute of Technology

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Link

http://www.jstage.jst.go.jp/article/analsci1985/13/4/13_4_571/_pdf

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1. Single reference quantitative analysis of xanthomonasin A and B in Monascus yellow colorant using high-performance liquid chromatography with relative molar sensitivity based on high-speed countercurrent chromatography;Journal of Chromatography A;2018-06

2. Establishing Novel Cell Factories Producing Natural Pigments in Europe;Bio-pigmentation and Biotechnological Implementations;2017-08-14

3. MonascusPigments;Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants;2016-04-29

4. Morphological and genetic characterization of off-type rice plants collected from farm fields in Korea;Journal of Plant Biology;2013-06

5. Applications of Electromigration Techniques: Applications of Electromigration Techniques in Food Analysis;Springer Series in Chemical Physics;2013

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