| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541581 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠The proposed acetonitrile-free method was suitable for routine quantification of berry anthocyanins. ⺠Methanol-based elution may be used as a fallback method if problems with acetonitrile supply persist/reoccur. ⺠Differences between individual anthocyanins in different strawberry and blackcurrant cultivars were elucidated.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jordi Giné Bordonaba, Pamela Crespo, Leon A. Terry,