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Fang Liu, Yuanjun Yang, Jianwei Gao, Changle Ma, Yuping Bi 2018. Extraction and Purification of Anthocyanin from Potato. protocols.io dx.doi.org/10.17504/protocols.io.ma4c2gwCopy Citation Copied
URL: https://dx.doi.org/10.17504/protocols.io.ma4c2gw
Authors: Fang Liu, Yuanjun Yang, Jianwei Gao, Changle Ma, Yuping Bi
Summary: This is a protocol for extraction and purification of anthocyanin from potato.
Associated Publications: Liu F, Yang Y, Gao J, Ma C, Bi Y (2018) A comparative transcriptome analysis of a wild purple potato and its red mutant provides insight into the mechanism of anthocyanin transformation. PLoS ONE 13(1): e0191406. doi: 10.1371/journal.pone.0191406
Affiliations: College of Life Science, Shandong Normal University, PR China;Institute of Vegetables and Flowers, Shandong Academy of Agricultural Sciences,PR China, Institute of Vegetables and Flowers, Shandong Academy of Agricultural Sciences,PR China, Institute of Vegetables and Flowers, Shandong Academy of Agricultural Sciences,PR China, College of Life Science, Shandong Normal University, PR China, College of Life Science, Shandong Normal University, PR China;Biotechnology Research Center, Shandong Academy of Agricultural Sciences, PR China
External URL: https://doi.org/10.1371/journal.pone.0191406
Version: 1
Publication Date: 2018
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Source: Protocols.io
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