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New Acylated Anthocyanins from Brassica campestris var. chinensis
M Suzuki1, T Nagata1, N Terahara1,2
1a National Food Research Institute , Ministry of Agriculture, Forestry and Fisheries , Tsukuba, Ibaraki 305 , Japan.
Bioscience, Biotechnology, and Biochemistry
|July 12, 2016
Abstract:
Two new acylated anthocyanins were isolated from beninabana, Brassica campestris var. chinensis, in addition to two known anthocyanins. The structures were established by spectral analyses.
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