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...
Salvato in:
| Autori principali: | , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Academic Journals Center of Shanghai Normal University
2017-10-01
|
| Serie: | 上海师范大学学报. 自然科学版 |
| Soggetti: | |
| Accesso online: | http://qktg.shnu.edu.cn/zrb/shsfqkszrb/ch/reader/view_abstract.aspx?file_no=20170505&flag=1 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|