Extraction and fractionation of anthocyanins from red cabbage: ultrasonic-assisted extraction and conventional percolation method

被引：0

作者：

Raheleh Ravanfar

Mahmoodreza Moein

Mehrdad Niakousari

Alimohammad Tamaddon

机构：

[1] Shiraz University,Department of Food Science and Technology, College of Agriculture

[2] Shiraz University of Medical Sciences,Department of Pharmacognosy, School of Pharmacy

[3] Shiraz University of Medical Sciences,Department of Pharmaceutics, School of Pharmacy

来源：

Journal of Food Measurement and Characterization | 2018年 / 12卷

关键词：

Ultrasonic-assisted extraction; Red cabbage; Anthocyanins; Natural food colorant;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：2271 / 2277

页数：6

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