2010•Innovative Food Science & Emerging TechnologiesRequires access

Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS

Zhen‐Dong Yang, Weiwei Zhai

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Key concepts: Zea mays, Extraction (chemistry), Chromatography, High-performance liquid chromatography, Chemistry, Biology, Botany, Agronomy

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Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS — Research Paper | ScholarLens