Molar absorptivities (ε) and spectral and colorimetric characteristics of purple sweet potato anthocyanins
Keywords: مون; HPLC; high pressure liquid chromatography; MeOH; methanol; EtOH; ethanol; CIE; International Commission on Illumination; Pg; pelargonidin; Cy; cyanidin; Pn; peonidin; Soph; sophoroside; Glu; glucoside; Caf; caffeoyl, caffeic acid; Cyanidin; Peonidin; Mola