Obtaining anthocyanin from jambolan fruit: Kinetics,...

Food Science & Nutrition 2018 / 09 Vol. 6; Iss. 6

Obtaining anthocyanin from jambolan fruit: Kinetics, extraction rate, and prediction of process time for different agitation frequencies

Pereira da Silva, Wilton, Nunes, Jarderlany Sousa, Gomes, Josivanda Palmeira, Diniz Pereira da Silva e Silva, Cleide Maria
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Volume:
6
Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.730
Date:
September, 2018
File:
PDF, 600 KB
english, 2018
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