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
Datuen iturria: Scopus