Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit-Reference-Cited by-同舟云学术

Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit

Published:2009-02-09 Issue:5 Volume:57 Page:2035-2039
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Comeskey Daniel J.¹,Montefiori Mirco¹,Edwards Patrick J. B.¹,McGhie Tony K.¹

Affiliation:

1. The New Zealand Institute for Plant and Food Research Ltd, Private Bag 11600, Palmerston North 4442, New Zealand; The New Zealand Institute for Plant and Food Research Ltd, Private Bag 92169, Auckland 1142, New Zealand; and the Centre for Structural Biology, Institute of Fundamental Sciences, Massey University, Private Bag 11 222, Palmerston North, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803287d

Reference18 articles.

1. Socaciu, C.Natural Pigments as Food Colorants. InFood Colorants Chemical and Functional Properties;Socaciu, C., Ed.CRC Press, Taylor and Francis:Boca Raton, FL,2008; pp583−602.

2. Carotenoids and human health

3. Biologically Active Phytochemicals in Human Health: Lycopene

4. Anthocyanins: from plant to health

5. Andersen, O. M.; Jordheim, M.The Anthocyanins. InFlavonoids Chemistry, Biochemistry and Applications;Andersen, O. M.; Markham, K. R., Eds.CRC Press, Taylor and Francis:Boca Raton, FL,2006; pp471−551.

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