Work

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

Year: 2018

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2018.04.103

Authors: Cecilia Jiménez López, Cristina Caleja, M.A. Prieto, Maria Filomena Barreiro, Lillian Barros, Isabel C.F.R. Ferreira

Institutions: Universidade Politécnica de Bragança, Centro de Investigação de Montanha, Universidade de Vigo

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

Funders: Kansainvälisen Liikkuvuuden ja Yhteistyön Keskus, Xunta de Galicia, Fundação para a Ciência e a Tecnologia, Interreg

Awards: G1516346500, G1763632427, G21140468, G2673245850, G3838636553, G3840324753, Centro de Investigação de Montanha, G4893490159, G5224927334, G5416090876, G6427397928, G7098149984, G737296103, G7584003722, INCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS

OpenAlex ID: W2801625871

FWCI: 9.732

Cites: 48

Cited by: 120

Related to: 10