Figure 6. Chromatogram of HPLC of Cyanidin-3-glucoside and [M]+ and Fragment [M+ H]+ Extracted from Purple Corn Cob

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