Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

International Journal of Food Science and Technology

Volumn 51, Issue 10, 2016, Pages 2290-2300

  Garcia Herrera, Patricia ^a,b   Pérez Rodríguez, Maria Luisa ^a   Aguilera Delgado, Teresa ^c   Labari Reyes, Maria Jose ^c   Olmedilla Alonso, Begoña ^b   Camara, Montana ^a   de Pascual Teresa, Sonia ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c Investigación y Desarrollo de Alimentos IDEA Grupo DAFSA   (Spain)

Author keywords

Anthocyanin; berries; black carrot; fruit concentrate; fruit juices; fruit puree; HPLC MS

Indexed keywords

EXTRACTION; FRUIT JUICES; FRUITS; PLANTS (BOTANY); PRODUCT DESIGN;

ANTHOCYANIN PROFILES; BERRIES; BLACK CARROTS; FRUIT AND VEGETABLES; HPLC-MS; INDIVIDUAL ANTHOCYANINS; PROCESSED PRODUCTS; RELIABLE METHODS;

ANTHOCYANINS;

EID: 84979741009     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13210     Document Type: Article

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