Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace

Published 2016 View Full Article

Authors

Keywords

Blueberry Wine Pomace, Ultrasound-Assisted Extraction, Response Surface Methodology, Total anthocyanins, Total phenolics, Conventional Solvent Extraction, Model-based optimization

Journal

FOOD CHEMISTRY

Volume 204, Issue -, Pages 70-76

Publisher

Elsevier BV

Online

2016-02-16

DOI

10.1016/j.foodchem.2016.02.094

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