Optimized aqueous extracts of maqui (Aristotelia chilensis) suitable for powder production
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03840-4.pdf
Reference30 articles.
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4. Cacace JE, Mazza G (2003) Mass transfer process during extraction of phenolic compounds from milled berries. J Food Eng 59:379–389
5. Caliskan G, Dirim SN (2016) The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technol 287:208–314
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