Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

By P. Jing, Shujuan Zhao, Siyu Ruan, Zhuohong Xie, Ying Dong, L. Yu. 2012

121 citations recorded by the source corpus.

Subfields: Biochemistry, Molecular Biology, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/d4baae5e9fddc8e862531379250b4319759bdc1a

Citations in the corpus

• Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review (2021, unknown): “Anthocyanins were the most common subgroup of flavonoids, with 208 of them reported in 17 articles (Baenas, Ferreres, García-Viguera, & Moreno, 2015; Giusti, Ghanadan, & Wrolstad, 1998; Giusti, Rodriguez-Saona, et al., 1998; Hanlon & Barnes, 2011; Jiang & Zhou, 2019; Jing et al., 2012; Lin, Sun, Che”