Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species
2018 | journal article
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Cite this publication
Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species
Schröter, D.; Baldermann, S.; Schreiner, M.; Witzel, K.; Maul, R.; Rohn, S. & Neugart, S. (2018)
Food Chemistry, 267 pp. 376-386. DOI: https://doi.org/10.1016/j.foodchem.2017.11.043
Documents & Media
Details
- Authors
- Schröter, David; Baldermann, Susanne; Schreiner, Monika; Witzel, Katja; Maul, Ronald; Rohn, Sascha; Neugart, Susanne
- Issue Date
- 2018
- Journal
- Food Chemistry
- Organization
- Fakultät für Agrarwissenschaften ; Department für Nutzpflanzenwissenschaften ; Abteilung Qualität und Sensorik pflanzlicher Erzeugnisse
- Working Group
- Aufgabengebiet Agrikulturchemie
- ISSN
- 0308-8146
- Language
- English
