Structure-activity relationships of red cabbage anthocyanins from AAPH reactivity using HPLC-HRMS/MS and electrochemical detector
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The antioxidant activity of anthocyanins in red cabbage (Brassica oleracea var. capitata f. rubra) was evaluated using a multi-method approach combining kinetic, chromatographic, and electrochemical techniques. While numerous studies have examined anthocyanin ... ...
