Determination of Anthocyanins from Camu-camu (Myrciaria dubia) by HPLC−PDA, HPLC−MS, and NMR-Reference-Cited by-同舟云学术

Determination of Anthocyanins from Camu-camu (Myrciaria dubia) by HPLC−PDA, HPLC−MS, and NMR

Published:2005-11-01 Issue:24 Volume:53 Page:9531-9535
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zanatta Cinthia Fernanda¹,Cuevas Elyana¹,Bobbio Florinda O.¹,Winterhalter Peter¹,Mercadante Adriana Z.¹

Affiliation:

1. Department of Food Science, Faculty of Food Engineer, State University of Campinas, UNICAMP, Post Office Box 6121, Campinas, São Paulo, 13083-970, Brazil, and Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf051357v

Reference30 articles.

1. Microfiltration and reverse osmosis for clarification and concentration of acerola juice

2. Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): variety and geographic effects

3. The Effect of Fruit and Vegetable Intake on Risk for Coronary Heart Disease

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