Buscar
Mostrando ítems 31-40 de 269
Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis
(2023)
Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves were characterised. A total of 18 non–, mono-, and diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode ...