Extraction and purification of anthocyanins from purple-fleshed potato
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference41 articles.
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4. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins;Buran;J. Food Eng.,2014
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