Analysis of red cabbage colors in commercial foods using high performance liquid chromatography with photodiode array detection-mass spectrophotometry

Journal of the Food Hygienic Society of Japan

Volumn 38, Issue 1, 1997, Pages 34-38

  Shimizu, T ^a   Muroi, T ^a   Ichi, T ^a   Nakamura, M ^a   Yoshihira, K ^a  

^a SAN EI GEN F F I INC   (Japan)

Author keywords

Anthocyanin; Brassica oleracea L. var. Capitata DC.; Food color; High performance liquid chromatography with photodiode array detection mass spectrometry (PDA LC MS); Red cabbage

Indexed keywords

ANTHOCYANIN; PLANT EXTRACT;

ANALYTIC METHOD; ARTICLE; COLOR; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; VEGETABLE;

BRASSICA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA;

EID: 0030751634     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.38.34     Document Type: Article

References (6)