Optimization of technique for extracting anthocyanins from lettuce (<i>Lactuca sativa</i>)
We investigated the effects of extraction mass concentration,liquid-to-solid rate,temperature,and extraction time and frequency on the extraction rate of anthocyanin from purple lettuce by using citric acid solution as the extraction agent. Then,the orthogonal test of four factors and three levels w...
保存先:
| 主要な著者: | , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Academic Journals Center of Shanghai Normal University
2017-10-01
|
| シリーズ: | 上海师范大学学报. 自然科学版 |
| 主題: | |
| オンライン･アクセス: | http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/view_abstract.aspx?file_no=20170505&flag=1 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|