Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing

标题
Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 6, Pages E323-E329
出版商
Wiley
发表日期
2010-09-02
DOI
10.1111/j.1750-3841.2010.01699.x

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started