Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MS analysis
- 6 February 2023
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 416, 135601
Abstract
No abstract availableKeywords
Funding Information
- Universidad de Costa Rica (OAICE-17-2022)
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