Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction
Zhiling Chen, Jian Ma, Peng Li, Wen Bo, Yu Wang, Yanhong Ma, Wuyang Huang
Topics & Concepts
ChemistryDPPHAnthocyaninExtraction (chemistry)Response surface methodologyAntioxidantChromatographyEthanolYield (engineering)High-performance liquid chromatographyFood scienceBiochemistryMaterials scienceMetallurgyPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityBiochemical Analysis and Sensing Techniques