Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology

Published 2013 View Full Article

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Title
Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 3034-3041
Publisher
Elsevier BV
Online
2013-06-05
DOI
10.1016/j.foodchem.2013.05.119

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