Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries (<i>Vaccinium corymbosum</i>) and Chokeberries (<i>Aronia melanocarpa</i>) in Subcritical Water State
This study determines the optimal extraction conditions for the subcritical-water extraction (SWE) of anthocyanin from blueberries and chokeberries and compares the performance using conventional extraction methods. SWE is carried out under different conditions of extraction temperature (110 °C, 130...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/527 |