Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages. | J Agric Food Chem;62(30): 7524-31, 2014 Jul 30. | MEDLINE

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Traditional, Complementary and Integrative Medicine in the Americas VHL

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Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.

Ahmadiani, Neda; Robbins, Rebecca J; Collins, Thomas M; Giusti, M Monica.

Affiliation

Ahmadiani N; Department of Food Science and Technology, The Ohio State University , 2015 Fyffe Road, Columbus, Ohio 43210, United States.

J Agric Food Chem ; 62(30): 7524-31, 2014 Jul 30.

Article in En | MEDLINE | ID: mdl-24991694

Subject(s)

Anthocyanins/analysis; Brassica/chemistry; Pigments, Biological/chemistry; Crops, Agricultural/chemistry; Crops, Agricultural/classification; Hydrogen-Ion Concentration; Plant Extracts/analysis

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Full text: 1 Database: MEDLINE Main subject: Pigments, Biological / Brassica / Anthocyanins Language: En Journal: J Agric Food Chem Year: 2014 Type: Article Affiliation country: United States

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Full text: 1 Database: MEDLINE Main subject: Pigments, Biological / Brassica / Anthocyanins Language: En Journal: J Agric Food Chem Year: 2014 Type: Article Affiliation country: United States