Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol: A greener approach for anthocyanins recovery from purple sweet potato

Published 2019 View Full Article

Authors

Keywords

Polyethylene glycol, Ultrasound-assisted extraction, Anthocyanins, Purple sweet potato, Viscosity

Journal

FOOD CHEMISTRY

Volume 283, Issue -, Pages 59-67

Publisher

Elsevier BV

Online

2019-01-15

DOI

10.1016/j.foodchem.2019.01.017

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