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.
Aldizkaria:
Food Chemistry: X

ISSN: 2590-1575

Argitalpen urtea: 2022

Alea: 13

Mota: Artikulua

DOI: 10.1016/J.FOCHX.2021.100192 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus