Optimization of a novel method based on ultrasound-assisted extraction for the quantification of anthocyanins and total phenolic compounds in blueberry samples (Vaccinium corymbosum l.)

  1. Aliaño-González, M.J.
  2. Jarillo, J.A.
  3. Carrera, C.
  4. Ferreiro-González, M.
  5. Álvarez, J.Á.
  6. Palma, M.
  7. Ayuso, J.
  8. Barbero, G.F.
  9. Espada-Bellido, E.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2020

Volum: 9

Número: 12

Tipus: Article

DOI: 10.3390/FOODS9121763 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus