Browsing Department of Food Science and Technology by Subject "Radishes -- Color"

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Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Giusti Hundskopf, Maria Monica (1998-08-04)

Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigme ...