Identification of Betalains from Petioles of Differently Colored Swiss Chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by High-Performance Liquid Chromatography−Electrospray Ionization Mass Spectrometry-Reference-Cited by-同舟云学术

Identification of Betalains from Petioles of Differently Colored Swiss Chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by High-Performance Liquid Chromatography−Electrospray Ionization Mass Spectrometry

Published:2004-04-14 Issue:10 Volume:52 Page:2975-2981
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kugler Florian¹,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, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035491w

Reference38 articles.

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

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

3. Pigments of fungi (macromycetes)

4. Evaluation of colour properties and chemical quality parameters of cactus juices

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