Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid.
Becker, Christine
Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid. [electronic resource] - Food chemistry Mar 2014 - 404-11 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2013.09.061 doi
Anthocyanins--analysis
Caffeic Acids--analysis
Cold Temperature
Glucosides--analysis
Lactuca--chemistry
Malates--analysis
Plant Leaves--chemistry
Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid. [electronic resource] - Food chemistry Mar 2014 - 404-11 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2013.09.061 doi
Anthocyanins--analysis
Caffeic Acids--analysis
Cold Temperature
Glucosides--analysis
Lactuca--chemistry
Malates--analysis
Plant Leaves--chemistry