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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072 0308-8146

Argitalpen urtea: 2018

Alea: 264

Orrialdeak: 81-91

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.04.103 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak