Optimization and Comparison of Heat and Ultrasound Assisted Extraction Techniques to Obtain Anthocyanin Compounds from Arbutus Unedo L. Fruits

AuthID
 P-012-HJR
6
Author(s)
López, CJ
·
Caleja, C
·
Prieto, MA
·
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 264, Páginas: 81-91 (11)
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Scopus®
Crossref®96
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29853408
SCOPUS: 2-s2.0-85046685405
Wos: WOS:000433335900011
Source Identifiers
ISSN: 0308-8146
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