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HPLC Analysis of Anthocyanins: Cyanidine Glycosides from Fruits of Plants of thePrunusGenus

✍ Scribed by V. I. Deineka; A. M. Grigor'ev; O. N. Borzenko; V. M. Staroverov; M. A. Trubitsyn


Book ID
111603425
Publisher
Springer
Year
2004
Tongue
English
Weight
101 KB
Volume
38
Category
Article
ISSN
0091-150X

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A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive ant