Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography–mass spectrometry and capillary electrophoresis
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference66 articles.
1. The Flavonoids: Advances in Research Since 1986;Strack,1993
2. Food Colorants: Anthocyanins;Francis;Crit Rev. Food. Sci. Nutr.,1989
3. Anthocyanins as natural food colours—selected aspects
4. Oxygen Radical Absorbing Capacity of Anthocyanins
5. Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems
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