Characterization of the Anthocyanin Fraction of Sicilian Blood Orange Juice by Micro-HPLC-ESI/MS-Reference-Cited by-同舟云学术

Characterization of the Anthocyanin Fraction of Sicilian Blood Orange Juice by Micro-HPLC-ESI/MS

Published:2003-01-23 Issue:5 Volume:51 Page:1173-1176
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dugo Paola¹,Mondello Luigi¹,Morabito Domenica¹,Dugo Giovanni¹

Affiliation:

1. Dipartimento di Chimica Organica e Biologica, Facoltà di Scienze, Università di Messina, salita Sperone 31, 98166 Messina, Italy, and Dipartimento Farmaco-chimico, Facoltà di Farmacia, Università di Messina, viale Annunziata, 98168 Messina, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf026078b

Reference18 articles.

1. Antioxidant Effectiveness As Influenced by Phenolic Content of Fresh Orange Juices

2. Use of HPLC separation/photodiode array detection for characterization of anthocyanins

3. Determination of Authenticity of Fruit Jams by HPLC Analysis of Anthocyanins

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