Extraction of Anthocyanins from Red Cabbage by Ultrasonic...

Journal of Food Biochemistry 2015 / 10 Vol. 39; Iss. 5

Extraction of Anthocyanins from Red Cabbage by Ultrasonic and Conventional Methods: Optimization and Evaluation

Demirdöven, Aslıhan, Özdoğan, Kenan, Erdoğan-Tokatlı, Kader
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Volume:
39
Language:
english
Journal:
Journal of Food Biochemistry
DOI:
10.1111/jfbc.12153
Date:
October, 2015
File:
PDF, 402 KB
english, 2015
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