Identification and analysis of anthocyanin components in fruit color variation in Schisandra chinensis
Author:
Affiliation:
1. College of Horticulture; Shenyang Agricultural University; Shenyang Liaoning People's Republic of China
2. Analytical Instrumentation Center; Shenyang Agricultural University; Shenyang Liaoning People's Republic of China
Funder
Evaluation of Germplasm Resources of Schisandra chinensis
Scientific Research Starting Foundation
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference26 articles.
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2. Anthocyanin content in the black scented rice (Chakhao): its impact on human health and plant defense;Asem;Symbiosis,2015
3. Characterization of anthocyaninsin fruit of Kadsura coccinea (Lem.) A.C. Smith by UPLC/Q-TOF-MS analysis and evaluation of stability of the major anthocyanins;Hao;Food Anal Methods,2014
4. Ionic liquid-based microwave-assisted extraction of essential oil and biphenyl cyclooctene lignans from Schisandra chinensis Baill fruits;Ma;J Chromatogr A,2011
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