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Isolation and identification of betacyanin from fruits of Opuntia boldinghii Br. et R. by HPTLC
Opuntia boldinghii Br. et R. fruits were processed to determine its betalains composition. Isolation and purificationwere carried out by means of high performance thin layer chromatography (HPTLC). They were eluted independentlyinto two solvent systems in one dimension. Results showed a major red fr...
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| Опубликовано в: : | Ciencia y Tecnología Alimentaria |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| Предметы: | |
| Online-ссылка: | https://www.redalyc.org/articulo.oa?id=72430302 |
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