Identification of Betalains from Yellow Beet (Beta vulgaris L.) and Cactus Pear [Opuntia ficus-indica (L.) Mill.] by High-Performance Liquid Chromatography−Electrospray Ionization Mass Spectrometry-Reference-Cited by-同舟云学术

Identification of Betalains from Yellow Beet (Beta vulgaris L.) and Cactus Pear [Opuntia ficus-indica (L.) Mill.] by High-Performance Liquid Chromatography−Electrospray Ionization Mass Spectrometry

Published:2002-03-03 Issue:8 Volume:50 Page:2302-2307
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stintzing Florian C.¹,Schieber Andreas¹,Carle Reinhold¹

Affiliation:

1. Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 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/jf011305f

Reference46 articles.

1. Phytochemical and nutritional significance of cactus pear

2. The stability properties of golden beet and red beet pigments: Influence of pH, temperature, and some stabilizers

3. DEGRADATION RATES OF VULGAXANTHINE I

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