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Rapid determination of free anthocyanins in foodstuffs using high performance liquid chromatography

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dc.contributor.authorCAN, NAFİZ ÖNCÜ
dc.contributor.authorARLİ, GÖKSEL
dc.contributor.authorAtkoşar, Zeki
dc.contributor.orcid0000-0003-0280-518X
dc.contributor.orcid0000-0003-2559-1196
dc.date.accessioned2025-11-13T10:15:28Z
dc.date.issued2011-08-07
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2011.07.136
dc.identifier.endpage1089
dc.identifier.issn0308-8146
dc.identifier.issue4
dc.identifier.openalexW1998483552
dc.identifier.startpage1082
dc.identifier.urihttps://hdl.handle.net/11421/3602
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2011.07.136
dc.identifier.volume130
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectPetunidin
dc.subjectChromatography
dc.subjectPeonidin
dc.subjectChemistry
dc.subjectAglycone
dc.subjectCyanidin
dc.subjectPelargonidin
dc.subjectElution
dc.subjectAnthocyanin
dc.subjectHigh-performance liquid chromatography
dc.subjectExtraction (chemistry)
dc.subjectMalvidin
dc.subjectDelphinidin
dc.subjectFood science
dc.subjectOrganic chemistry
dc.titleRapid determination of free anthocyanins in foodstuffs using high performance liquid chromatography
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5001553522
local.authorid.openalexA5054074736
local.authorid.openalexA5006654353

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