Isolamento e confirmação da antocianina majoritária da flor de jambo vermelho por CLAE-ESI-EM/EM.

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Author(s): OLIVEIRA, L. M. de; GOUVÊA, A. C. M. S.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; BORGUINI, R. G.; PACHECO, S.; NOGUEIRA, R. V.

Publication year: 2012

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Food Technology

Keywords: Antocianina, CLAE, EM/EM, Flor de jambo vermelho, Malvidina 3 5 diglicosídeo

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