Work

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

Year: 2007

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2007.06.002

Authors: M. Corrales, S. Toepfl, P. Butz, D. Knorr, B. Tauscher

Institutions: German Institute of Food Technologies, Technische Universität Berlin

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

Funders: “la Caixa” Foundation, Deutscher Akademischer Austauschdienst

OpenAlex ID: W2090008802

FWCI: 12.52

Cites: 36

Cited by: 791

Related to: 10