UHPLC-PDA-ESI/HRMS/MSn Analysis of Anthocyanins, Flavonol Glycosides, and Hydroxycinnamic Acid Derivatives in Red Mustard Greens (Brassica juncea Coss Variety)-Reference-Cited by-同舟云学术

UHPLC-PDA-ESI/HRMS/MSn Analysis of Anthocyanins, Flavonol Glycosides, and Hydroxycinnamic Acid Derivatives in Red Mustard Greens (Brassica juncea Coss Variety)

Published:2011-10-24 Issue:22 Volume:59 Page:12059-12072
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lin Long-Ze¹,Sun Jianghao¹,Chen Pei¹,Harnly James¹

Affiliation:

1. Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Building-161, BARC-East, 10300 Baltimore Avenue, Beltsville, Maryland 20705, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202556p

Reference43 articles.

1. Cruciferous Vegetable Consumption and Lung Cancer Risk: A Systematic Review

2. Brassica Vegetables and Cancer Prevention

3. Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis

4. Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence

5. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

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