Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

Published 2016 View Full Article

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Title
Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato
Authors
Keywords
Ohmic heating, Moderate electric field, Extraction, Anthocyanins, HPLC
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 493-503
Publisher
Elsevier BV
Online
2016-08-03
DOI
10.1016/j.lwt.2016.07.074

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