Open AccessIdentification of Reaction Products of Acylated Anthocyanins from Red Radish with Peroxyl Radicals
Author(s) -
Hiroshi Matsufuji,
Takashi Ôtsuki,
Toshiyuki Takeda,
Makoto Chino,
Mitsuharu TAKEDA
Publication year - 2003
Publication title -
journal of agricultural and food chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/jf030501e
Subject(s) - chemistry , radical , red cabbage , organic chemistry , food science
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