Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

  1. Puértolas, E.
  2. Cregenzán, O.
  3. Luengo, E.
  4. Álvarez, I.
  5. Raso, J.
Journal:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Year of publication: 2013

Volume: 136

Issue: 3-4

Pages: 1330-1336

Type: Article

DOI: 10.1016/J.FOODCHEM.2012.09.080 GOOGLE SCHOLAR
Data source: Scopus