Art
J-GLOBAL ID:201402234486658072   Reference number:14A0165621

Relationship between Root Colors and Anthocyanins from Radishes (Raphanus sativus L.)

ダイコン類(Raphanus sativus L.)における根色とアントシアニン
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Volume: 12  Issue:Page: 229-234 (J-STAGE)  Publication year: 2013 
JST Material Number: L4829A  ISSN: 1347-2658  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Crop varieties(=cultivars)  ,  Vegetables 
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Reference (15):
  • Fuleki, T. 1969. The anthocyanins of strawberry, rhubarb, radish and onion. J. Food Sci. 34: 365-369.
  • Giusti, M. M., H. Ghanadan and R. E. Wrolstad. 1998. Elucidation of the structure and conformation of red radish (Raphanus sativus) anthocyanins using one- and two-dimentional nuclear magnetic resonance techniques. J. Agric. Food Chem. 46: 4858-4863.
  • Harborne, J. B. 1964. Plant polyphenols-XI. The structure of acylated anthocyanins. Phytochemistry 3: 151-160.
  • 飛騨健一.1989.ダイコン.p. 823-834.松尾孝嶺監修.植物遺伝資源集成.第2巻.講談社.東京.
  • 五十嵐喜治・佐藤充克・寺原典彦・津田孝範・津志田藤二郎・梶本修身.2000.アントシアニンの生体調節機能.p. 103-186.大庭理一郎・五十嵐喜治・津久井亜紀夫編著.アントシアニン:食品の色と健康.建帛社.東京.
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