Isolation and Identification of Novel Pyranoanthocyanins from Black Carrot (Daucus carota L.) Juice-Reference-Cited by-同舟云学术

Isolation and Identification of Novel Pyranoanthocyanins from Black Carrot (Daucus carota L.) Juice

Published:2004-07-16 Issue:16 Volume:52 Page:5095-5101
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schwarz Michael¹,Wray Victor¹,Winterhalter Peter¹

Affiliation:

1. Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany, and German Research Centre for Biotechnology, Mascheroder Weg 1, 38124 Braunschweig, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0495791

Reference18 articles.

1. Anthocyanins from cell suspension cultures of Daucus carota

2. High-performance liquid chromatography/electrospray mass spectrometry and tandem mass spectrometry of anthocyanins from plant tissues and cell cultures ofDaucus carota L.

3. Effects of supplied cinnamic acids and biosynthetic intermediates on the anthocyanins accumulated by wild carrot suspension cultures

4. Anthocyanins from wild carrot suspension cultures acylated with supplied carboxylic acids 1 1Part 2 in the series, Studies on the Stability and Conformation of Monoacylated Anthocyanins. For Part 1, see ref[1].

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