Characterisation of anthocyanins derived from carrot (Daucus carota) cell culture

• 15 August 2000
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 70  (3) , 361-363
• https://doi.org/10.1016/s0308-8146(00)00104-7

Abstract

Keywords

• CELL CULTURE
• CARROT
• PROTON
• CHROMATOGRAPHY
• HPLC
• PIGMENTS
• CHARACTERISATION
• ANTHOCYANIN
• SCARLET