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R. E. Wrolstad, Giusti, M. M., and Rodriguez-Saona, L. E., “Anthocyanins from radishes and red-fleshed potatoes.”, in ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999.
R. E. Wrolstad, “Anthocyanins”, in Natural Food Colorants, New York: Marcel Dekker, Inc., 2000, pp. 237-252.