Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities
出版年份 2022 全文链接
标题
Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 391, Issue -, Pages 133240
出版商
Elsevier BV
发表日期
2022-05-18
DOI
10.1016/j.foodchem.2022.133240
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