We thank Donald A. Griffin of the Dept. of Agricultural Chemistry, Oregon State Univ., for the mass spectroscopy analyses, and Robert Durst and Luis E. Rodriguez-Saona for technical assistance. This work was supported by Grant 94-37500-0808 from the USDA NRI Competitive Grants Program and a grant from Oregon Department of Agriculture's Center for Applied Agricultural Research (CAAR). Matching funds for the CAAR grant were provided by the Oregon Sweet Cherry Commission and the Northwest Cherry Briners Association. This is technical paper 10,820 from the Oregon Agricultural Experiment Station.
Characterization of Red Radish Anthocyanins
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 2, pages 322–326, March 1996
How to Cite
GIUSTI, M. M. and WROLSTAD, R. E. (1996), Characterization of Red Radish Anthocyanins. Journal of Food Science, 61: 322–326. doi: 10.1111/j.1365-2621.1996.tb14186.x
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 9/13/95; revised 11/22/95; accepted 12/12/95.
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