Structure of a Precursor to the Blue Components Produced in the Blue Discoloration in Japanese Radish (Raphanus sativus) Roots-Reference-Cited by-同舟云学术

Structure of a Precursor to the Blue Components Produced in the Blue Discoloration in Japanese Radish (Raphanus sativus) Roots

Published:2016-04-29 Issue:5 Volume:79 Page:1381-1387
ISSN:0163-3864
Container-title:Journal of Natural Products
language:en
Short-container-title:J. Nat. Prod.

Author:

Teranishi Katsunori¹,Masayasu Nagata²

Affiliation:

1. Graduate School of Bioresources, Mie University, 1577 Kurimamachiya, Tsu, Mie 514-8507, Japan

2. Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan

Funder

Japan Science and Technology Agency

Towa Foundation for Food Science and Research

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Complementary and alternative medicine,Drug Discovery,Pharmaceutical Science,Pharmacology,Molecular Medicine,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jnatprod.6b00121

Reference15 articles.

1. Effects of Sowing Time, Soil Temperatures, and Shade on Internal Browning and Polyphenol Concentration in Roots of Japanese Radish.

2. Effects of Boron and Phosphate on Overcoming Internal Browning in Roots of Japanese Radish.

3. Ikeshita, Y.; Ishibata, K.; Kanamori, Y.Annual Research Report of Agricultrue, Forestry and Fisheries in Ishikawa Pref. 2010; Vol.12, pp10–11(in Japanese).

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