| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601695 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠PEF technology improves anthocyanin extraction yield of purple-fleshed potato. ⺠PEF enables to extract anthocyanin in water without using ethanol. ⺠Complete cell disintegration with a PEF treatment of only 9 kJ/kg.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Eduardo Puértolas, Oliver Cregenzán, Elisa Luengo, Ignacio Álvarez, Javier Raso,