Effects of Growing Conditions on Purple Corncob (Zea mays L.) Anthocyanins-Reference-Cited by-同舟云学术

Effects of Growing Conditions on Purple Corncob (Zea mays L.) Anthocyanins

Published:2007-09-20 Issue:21 Volume:55 Page:8625-8629
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jing Pu¹,Noriega Victor¹,Schwartz Steven J.¹,Giusti M. Mónica¹

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210-1096, and Departamento de Fitotecnia, Universidad Nacional Agraria, La Molina, Peru

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070755q

Reference20 articles.

1. Acylated anthocyanins from edible sources and their applications in food systems

2. Stoichiometric and Kinetic Studies of Phenolic Antioxidants from Andean Purple Corn and Red-Fleshed Sweetpotato

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

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