Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes.

Han, Lin; Li, Ruijie; Jin, Xiying; Li, Yixin; Chen, Qin; He, Caian; Wang, Min.

Afiliação

Han L; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Li R; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Jin X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Li Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Chen Q; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
He C; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Wang M; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Food Chem X ; 22: 101423, 2024 Jun 30.

Article em En | MEDLINE | ID: mdl-38764782