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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2018

Volumen: 264

Pages: 81-91

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.04.103 GOOGLE SCHOLAR
La source de données: Scopus