Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry
Abstract
Keywords: blueberry, microwave, anthocyanin, degradation, extraction, temperature, kinetic
DOI: 10.3965/j.ijabe.20160906.2724
Citation: Sun Y, Xue H K, Liu C H, Liu C, Su X L, Zheng X Z. Comparison of microwave assisted extraction with hot reflux extraction in acquirement and degradation of anthocyanin from powdered blueberry. Int J Agric & Biol Eng, 2016; 9(6): 186-199.
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