Anthocyanin Content and Composition in Winter Blue Barley Cultivars and Lines
Author:
Affiliation:
1. Semmelweis University, Department of Pharmacognosy, Üllői út 26, H-1085 Budapest, Hungary.
2. Corresponding author. Phone/Fax: +36-1-317-29-79. E-mail: kurslasz@drog.sote.hu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-05-13-0091-R
Reference24 articles.
1. A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats
2. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains
3. Barley for food: Characteristics, improvement, and renewed interest
4. Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley
5. Radical Scavenging Activity of a Purple Pigment, Hordeumin, from Uncooked Barley Bran-Fermented Broth
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