Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology
NAGIOS: RODERIC FUNCIONANDO

Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

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Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

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Zhu, Zhenzhou; Guan, Qingyan; Guo, Ying; He, Jingren; Liu, Gang; Li, Shuyi; Barba Orellana, Francisco José; Jaffrin, Michel Y.
This document is a artículoDate2016

Este documento está disponible también en : http://hdl.handle.net/10550/56908

    Zhu, Zhenzhou Guan, Qingyan Guo, Ying He, Jingren Liu, Gang Li, Shuyi Barba Orellana, Francisco José Jaffrin, Michel Y. 2016 Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology International Agrophysics 30 1 113 122
https://doi.org/10.1515/intag-2015-0066

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