| 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 1133.86 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.
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											Authors
												Imen Elksibi, Wafa Haddar, Manel Ben Ticha, Rafik gharbi, Mohamed F. Mhenni, 
											