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.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2018

Volume: 264

Pages: 81-91

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.04.103 GOOGLE SCHOLAR
Data source: Scopus