Schröter, David <br/><br/>
Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species.  [electronic resource] 

 -  Food chemistry  Nov 2018 
 - 376-386 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.11.043  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amaranthus--chemistry<br/>Caffeic Acids--analysis<br/>Carotenoids--analysis<br/>Chlorophyll--analysis<br/>Coumaric Acids--analysis<br/>Flavonoids--analysis<br/>Glycosides--analysis<br/>Plant Extracts<br/>Plant Leaves--chemistry<br/>Polymerase Chain Reaction<br/>Random Amplified Polymorphic DNA Technique<br/>Secondary Metabolism