| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541180 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The anthocyanin composition of tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits is reported. ⺠Seven anthocyanins were identified by spectrocopical methods (ESI-MS and NMR). ⺠These fruits could be considered as a good source of natural pigments.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Coralia Osorio, Nelson Hurtado, Corinna Dawid, Thomas Hofmann, Francisco José Heredia-Mira, Alicia LucÃa Morales,