Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7597264 | Food Chemistry | 2014 | 30 Pages |
Abstract
The efficiency of extraction under these optimum conditions was found to be 1133.86Â mg/L of phenolics and relative colour strength (K/S) equal to 23.22. Further, Fourier Transform Infrared Spectroscopy was used to identify the major chemical groups in the extracted dye.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Imen Elksibi, Wafa Haddar, Manel Ben Ticha, Rafik gharbi, Mohamed F. Mhenni,