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

出版年份 2016 全文链接

标题

作者

关键词

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

出版物

FOOD CHEMISTRY

Volume 204, Issue -, Pages 70-76

出版商

Elsevier BV

发表日期

2016-02-16

DOI

10.1016/j.foodchem.2016.02.094

向作者/读者发起求助以获取更多资源

Protocol

在线求助

Reagent

在线求助

Reprint

联系作者

Find Funding. Review Successful Grants.

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

Explore

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now