Article ID Journal Published Year Pages File Type
10277672 Journal of Food Engineering 2013 6 Pages PDF
Abstract
► The effect of MAE on anthocyanins and phenolic acids in sour cherry was studied. ► Lower temperature and shorter time was more convenient for anthocyanins extraction. ► Phenolic acids gave higher extraction yield at higher temperatures and longer time. ► Microwave assisted extraction showed higher efficiency than conventional method.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)
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