Determination of Free Amino Compounds in Betalainic Fruits and Vegetables by Gas Chromatography with Flame Ionization and Mass Spectrometric Detection-Reference-Cited by-同舟云学术

Determination of Free Amino Compounds in Betalainic Fruits and Vegetables by Gas Chromatography with Flame Ionization and Mass Spectrometric Detection

Published:2006-05-19 Issue:12 Volume:54 Page:4311-4318
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kugler Florian¹,Graneis Stephan¹,Schreiter Pat P.-Y.¹,Stintzing Florian C.¹,Carle Reinhold¹

Affiliation:

1. Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, and Chemisches und Veterinäruntersuchungsamt Stuttgart, Schaflandstrasse 3/2, D-70736 Fellbach, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060245g

Reference35 articles.

1. Pigment Evolution in the Caryophyllales: a Systematic Overview*

2. Amanita muscaria: chemistry, biology, toxicology, and ethnomycology

3. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

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