Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize-Reference-Cited by-同舟云学术

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Author:

Fernandez‐Aulis Fernanda¹,Hernandez‐Vazquez Liliana²,Aguilar‐Osorio Guillermo¹,Arrieta‐Baez Daniel³,Navarro‐Ocana Arturo¹^ORCID

Affiliation:

1. Dept. of Food and Biotechnology, Facultad de QuímicaUniv. Nacional Autónoma de México. C.P 04510 Mexico City Mexico

2. Dept. of Biological SystemsUniversidad Autónoma Metropolitana‐Xochimilco Mexico City Mexico

3. CNMN, Instituto Politécnico Nacional s/n Unidad Prof. Adolfo López Mateos Gustavo A. Madero C.P 07738 Mexico City Mexico

Publisher

Wiley

Subject

Food Science

Link

Reference53 articles.

1. Acylated anthocyanins as stable, natural food colorants—A review;Bakowska‐Barczak A.;Polisch Journal of Food and Nutrition Sciences,2005

3. Ultrasound‐assisted extraction and characterization of anthocyanins from purple corn bran;Chen L.;Journal of Food and Preservation,2017

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