Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

Author:

Xu Jianteng,Su Xiaoyu,Lim Soyoung,Griffin Jason,Carey EdwardORCID,Katz Benjamin,Tomich John,Smith J. Scott,Wang Weiqun

Funder

USDA Cooperative Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Anthocyanins – Nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,2000

2. Light and heat sensitivity of red cabbage extract in soft drink model systems;Dyrby;Food Chemistry,2001

3. Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization;Giusti;Journal of Agricultural and Food Chemistry,1999

4. Acylated anthocyanins from edible sources and their applications in food systems;Giusti;Biochemical Engineering Journal,2003

5. Anthocyanins: Biosynthesis, functions, and applications;Gould,2008

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