The effect of different pressurized fluids on the extraction of anthocyanins and total phenolics from cranberry pomace
Marleny D.A. Saldaña, Eduardo Rodríguez Martínez, Jasreen K. Sekhon, Huyen Da Nguyen Vo
Topics & Concepts
ChemistryPomaceAnthocyaninGallic acidPeonidinFood scienceEthanolCyanidinTroloxChromatographyAntioxidantOrganic chemistryAntioxidant capacityDelphinidinPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityFermentation and Sensory Analysis