Keyphrases
Anthocyanins
100%
Basil Leaves
100%
Flavylium
66%
Acylation
66%
Quinonoid
66%
Cyanidin
33%
Red Color
33%
Reversed-phase HPLC
33%
Mass Spectra
33%
Anthocyanin Composition
33%
Negatively Charged
33%
Ocimum Basilicum
33%
P-coumaric Acid
33%
Chromatographic Profile
33%
HPLC with Mass Spectrometric Detection
33%
Cinnamic Acid
33%
High Stability
33%
Refrigerator
33%
Malonic Acid
33%
Basil Cultivars
33%
Lyophilization
33%
Ferulic Acid
33%
Purple Leaf
33%
Food Science
Anthocyanins
100%
Basil
100%
Electrospray Ionization
25%
Reverse Phase High Performance Liquid Chromatography
25%
Mass Spectrometry
25%
Cyanidin
25%
Chemical Engineering
Reverse Phase High Performance Liquid Chromatography
100%
Chemistry
Acylation
50%
Freeze Drying
25%
stability
25%