Analysis of the Thermal Degradation of the Individual Anthocyanin Components of Black Carrot (Daucus carota L.) – A New Approach Using High-Resolution 1H NMR Spectroscopy
Date Available
2015-07-03Type
datasetData Creator
Robertson, NeilPublisher
University of Edinburgh, School of ChemistryRelation (Is Referenced By)
https://doi.org/10.1021/acs.jafc.5b02543Metadata
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Citation
Robertson, Neil. (2015). Analysis of the Thermal Degradation of the Individual Anthocyanin Components of Black Carrot (Daucus carota L.) – A New Approach Using High-Resolution 1H NMR Spectroscopy, [dataset]. University of Edinburgh, School of Chemistry. https://doi.org/10.7488/ds/279.
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