안토시아닌 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "안토시아닌" in Korean language version.

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8doi.org

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7nih.gov

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doi.org

dx.doi.org

Wu X; Gu L; Prior RL; 외. (December 2004). “Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity”. 《Journal of Agricultural and Food Chemistry》 52 (26): 7846–56. doi:10.1021/jf0486850. PMID 15612766.
Siriwoharn T; Wrolstad RE; Finn CE; 외. (December 2004). “Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties”. 《Journal of Agricultural and Food Chemistry》 52 (26): 8021–30. doi:10.1021/jf048619y. PMID 15612791.
Wada L; Ou B (June 2002). “Antioxidant activity and phenolic content of Oregon caneberries”. 《Journal of Agricultural and Food Chemistry》 50 (12): 3495–500. doi:10.1021/jf011405l. PMID 12033817.
Hosseinian FS; Beta T (December 2007). “Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries”. 《Journal of Agricultural and Food Chemistry》 55 (26): 10832–8. doi:10.1021/jf072529m. PMID 18052240.
Wu X; Beecher GR; Holden JM; 외. (November 2006). “Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption”. 《Journal of Agricultural and Food Chemistry》 54 (11): 4069–75. doi:10.1021/jf060300l. PMID 16719536.
Lieberman S (2007). “The antioxidant power of purple corn: a research review”. 《Alternative & Complementary Therapies》 13 (2): 107–110. doi:10.1089/act.2007.13210.
Li, C. Y.; Kim, H. W.; Won, S. R.; 외. (2008). “Corn husk as a potential source of anthocyanins”. 《Journal of Agricultural and Food Chemistry》 56 (23): 11413–6. doi:10.1021/jf802201c. PMID 19007127.
Muñoz-Espada, A. C.; Wood, K. V.; Bordelon, B.; 외. (2004). “Anthocyanin Quantification and Radical Scavenging Capacity of Concord, Norton, and Marechal Foch Grapes and Wines”. 《Journal of Agricultural and Food Chemistry》 52 (22): 6779–86. doi:10.1021/jf040087y. PMID 15506816.

nih.gov

ncbi.nlm.nih.gov

Wu X; Gu L; Prior RL; 외. (December 2004). “Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity”. 《Journal of Agricultural and Food Chemistry》 52 (26): 7846–56. doi:10.1021/jf0486850. PMID 15612766.
Siriwoharn T; Wrolstad RE; Finn CE; 외. (December 2004). “Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties”. 《Journal of Agricultural and Food Chemistry》 52 (26): 8021–30. doi:10.1021/jf048619y. PMID 15612791.
Wada L; Ou B (June 2002). “Antioxidant activity and phenolic content of Oregon caneberries”. 《Journal of Agricultural and Food Chemistry》 50 (12): 3495–500. doi:10.1021/jf011405l. PMID 12033817.
Hosseinian FS; Beta T (December 2007). “Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries”. 《Journal of Agricultural and Food Chemistry》 55 (26): 10832–8. doi:10.1021/jf072529m. PMID 18052240.
Wu X; Beecher GR; Holden JM; 외. (November 2006). “Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption”. 《Journal of Agricultural and Food Chemistry》 54 (11): 4069–75. doi:10.1021/jf060300l. PMID 16719536.
Li, C. Y.; Kim, H. W.; Won, S. R.; 외. (2008). “Corn husk as a potential source of anthocyanins”. 《Journal of Agricultural and Food Chemistry》 56 (23): 11413–6. doi:10.1021/jf802201c. PMID 19007127.
Muñoz-Espada, A. C.; Wood, K. V.; Bordelon, B.; 외. (2004). “Anthocyanin Quantification and Radical Scavenging Capacity of Concord, Norton, and Marechal Foch Grapes and Wines”. 《Journal of Agricultural and Food Chemistry》 52 (22): 6779–86. doi:10.1021/jf040087y. PMID 15506816.