Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.)-Reference-Cited by-同舟云学术

Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.)

Published:2008-10-25 Issue:22 Volume:56 Page:10761-10766
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Xiaoyan¹,Corrales Margarita¹,Zhang Chao¹,Hu Xiaosong¹,Ma Yue¹,Tauscher Bernhard¹

Affiliation:

1. Beijing Academy of Agriculture and Forestry Sciences, P.O. Box 2443, 100097 Beijing; China, Max Rubner Institute, Haid-and-Neu Strasse 9, 76131 Karlsruhe, Germany; and College of Food Science and Nutritional Engineering, Chinese Agricultural University, 100094 Beijing, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8025056

Reference27 articles.

1. Dietary Cyanidin 3-O-β-D-Glucoside-Rich Purple Corn Color Prevents Obesity and Ameliorates Hyperglycemia in Mice

2. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

3. LC-MS analysis of anthocyanins from purple corn cob

4. Malonated cyanidin 3-glucosides in Zea mays and other grasses

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