Figure 1. Chromatogram of HPLC at 520 nm of Anthocyanins Extracted by 0.01%HCl-Acidified Water

From

Antioxidant Properties and Color Stability of Anthocyanin Purified Extracts from Thai Waxy Purple Corn Cob

Benjaruk Vayupharp, Varaporn Laksanalamai

Journal of Food and Nutrition Research. 2015, 3(10), 629-636 doi:10.12691/jfnr-3-10-2