Identification and Characterization of Anthocyanins by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains-Reference-Cited by-同舟云学术

Identification and Characterization of Anthocyanins by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains

Published:2005-03-26 Issue:8 Volume:53 Page:3101-3113
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Xianli¹,Prior Ronald L.¹

Affiliation:

1. Arkansas Children's Nutrition Center, Agriculture Research Service, U.S. Department of Agriculture, 1120 Marshall Street, Little Rock, Arkansas 72202

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0478861

Reference39 articles.

1. Mazza, G.; Miniati, E.Anthocyanins in Fruits, Vegetables, and Grains; CRC Press: Boca Raton, FL, 1993; p 362.

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

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