title: New Acylated Anthocyanins from Brassica campestris var. chinensis.
abstract: Two new acylated anthocyanins were isolated from beninabana, Brassica campestris var. chinensis, in addition to two known anthocyanins. The structures were established by spectral analyses.
authors.affiliation: a National Food Research Institute , Ministry of Agriculture, Forestry and Fisheries , Tsukuba, Ibaraki 305 , Japan.
authors.forename: M
authors.initials: M
authors.lastname: Suzuki
authors.affiliation: a National Food Research Institute , Ministry of Agriculture, Forestry and Fisheries , Tsukuba, Ibaraki 305 , Japan.
authors.forename: T
authors.initials: T
authors.lastname: Nagata
authors.affiliation: a National Food Research Institute , Ministry of Agriculture, Forestry and Fisheries , Tsukuba, Ibaraki 305 , Japan.|b Department of Food Science and Technology, College of Horticulture , Minami-Kyushu University , Takanabe, Miyazaki 884 , Japan.
authors.forename: N
authors.initials: N
authors.lastname: Terahara
keywords: Brassica campestris; acylated anthocyanins; malonic acid; p-coumaric acid; sinapic acid