Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol-Reference-Cited by-同舟云学术

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Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol

Published:2003-01 Issue:1 Volume:68 Page:240-248
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Cacace J.E.,Mazza G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14146.x/fullpdf

Reference34 articles.

1. Antioxidant and Prooxidant Activities of Elderberry (Sambucus nigra) Extract in Low-Density Lipoprotein Oxidation

2. Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology

3. Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography–mass spectrometry and capillary electrophoresis

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