Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains

Title
Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 79, Issue 2, Pages C138-C146
Publisher
Wiley
Online
2014-02-19
DOI
10.1111/1750-3841.12346

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