Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

  1. López, C.J.
  2. Caleja, C.
  3. Prieto, M.A.
  4. Barreiro, M.F.
  5. Barros, L.
  6. Ferreira, I.C.F.R.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2018

Volume: 264

Páxinas: 81-91

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2018.04.103 GOOGLE SCHOLAR
Fonte de datos: Scopus