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Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology

Ünzile Yiğit, Elif Turabi Yolaçaner, Aytül Hamzalıoğlu, Vural Gökmen

2021Journal of Food Processing and Preservation28 citationsDOI

Topics & Concepts

Response surface methodologyRed cabbageExtraction (chemistry)MicrowaveChemistryFood scienceChromatographyBotanyBiologyComputer scienceTelecommunicationsPhytochemicals and Antioxidant ActivitiesPotato Plant ResearchMicrobial Inactivation Methods
Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology | Litcius