Optimization of anthocyanin extraction from Oxalis tuberosa peel by ultrasound, enzymatic treatment and their combination

Author:

de Jesús Dimas-López DenisORCID,Sergio Soto-SimentalORCID,Norma Güemes-VeraORCID,Deyanira Ojeda-RamírezORCID,Aurora Quintero-LiraORCID,Javier Piloni-MartiniORCID

Funder

Consejo Nacional de Ciencia y Tecnología CONACyT

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Reference48 articles.

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2. C. Alcalde-Eon, G. Saavedra, S. de Pascual-Teresa, J.C. Rivas-Gonzalo, J. Chromatogr A. (2004)

3. R. Chirinos, I. Betalleluz-Pallardel, A. Huamán, C. Arbizu, R. Pedreschi, D. Campos, Food Chem., (2008), https://doi.org/10.1016/j.foodchem.2008.08.015

4. W. Yang, Y. Guo, M. Liu, X. Chen, X. Xiao, S. Wang, P. Gong, Y. Ma, F. Chen, J. Funct. Foods, (2022) https://doi.org/10.1016/j.jff.2021.104864

5. F.M.D. Nora, C.D. Borges, Cienc. Rural, (2017), https://doi.org/10.1590/0103-8478cr20170173

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