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    Characterisation of anthocyanins in the black soybean ( Glycine max L.) by HPLC-DAD-ESI/MS analysis

    Characterisation of anthocyanins in the black soybean ( Glycine max L.) by HPLC-DAD-ESI/MS analysis by Lee, Jin Hwan, Kang, Nam Suk, Shin, Sang-Ouk, Shin, Seong-Hyu, Lim, Sea-Gyu, Suh, Duck-Yong, Baek, In-Youl, Park, Keum-Yong, Ha, Tae Joung

    Published in Food chemistry
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