ANTHOCY ANINS IN RED ONION, Allium cepa
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb02046.x/fullpdf
Reference13 articles.
1. The Pigments in Three Cultivars of the Common Onion (Allium cepa)
2. The Anthocyanins of Strawberry, Rhubarb, Radish and Onion
3. A new developing solvent for paper chromatography of various phenolic compounds, sugars and amino acids
4. The co-occurrence of monoglucosides and monogalactosides of cyanidin and peonidin in the American cranberry, Vaccinium macrocarpon
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