A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

  1. José Aliaño González, M.
  2. Carrera, C.
  3. Barbero, G.F.
  4. Palma, M.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Any de publicació: 2022

Volum: 13

Tipus: Article

DOI: 10.1016/J.FOCHX.2021.100192 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus