Characterization of Acylated Anthocyanins in Red Cabbage via Comprehensive Two-Dimensional High Performance Liquid Chromatography and HPLC-MS
Author:
Affiliation:
1. Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Beijing 100193 China
2. Thermo Fisher Scientific; Beijing China
Funder
Scientific and Technological Innovation program of CAAS
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13129/fullpdf
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3. Stop-flow comprehensive two-dimensional liquid chromatography combined with mass spectrometric detection for phospholipid analysis;Dugo;J. Chromatogr. A,2013
4. Anthocyanin antioxidants from edible fruits;Einbond;Food Chem.,2004
5. Anthocyanin profiling of wild maqui berries (Aristotelia chilensis [mol.] stuntz) from different geographical regions in Chile;Fredes;J. Sci. Food Agric.,2014
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