Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 219-226

  Arapitsas, Panagiotis ^a,b   Sjöberg, Per J R ^a   Turner, Charlotta ^a  

^a UPPSALA UNIVERSITY   (Sweden)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

HPLC DAD ESI Qtrap; Pigments; Polyphenols; Pressurized liquid extraction; Vegetable

Indexed keywords

AGLYCONE; ALIPHATIC CARBOXYLIC ACID; ANTHOCYANIN; AROMATIC CARBOXYLIC ACID; GLYCOSIDE;

ACYLATION; ANALYTIC METHOD; ARTICLE; CABBAGE; ELECTROSPRAY MASS SPECTROMETRY; EXTRACTION; FRAGMENTATION REACTION; ION TRAP MASS SPECTROMETRY; LIQUID CHROMATOGRAPHY; NONHUMAN; PHOTODIODE ARRAY DETECTION; PRESSURE; SEPARATION TECHNIQUE; ULTRAVIOLET RADIATION;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 39149119265     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.030     Document Type: Article

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