Effect of ultrasound processing on anthocyanins and color of red grape juice-Reference-Cited by-同舟云学术

Effect of ultrasound processing on anthocyanins and color of red grape juice

Published:2010-03 Issue:3 Volume:17 Page:598-604
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Tiwari B.K.,Patras A.,Brunton N.,Cullen P.J.,O’Donnell C.P.

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference49 articles.

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