Extraction of anthocyanins and other phenolics from dried blackcurrant (Ribes nigrum L.) pomace via ultrasonication
Blackcurrant (Ribes nigrum L.) pomaces are rich in phenolic compounds, particularly anthocyanins yet often discarded as waste during juice processing. The heat-sensitive phenolic compounds such as anthocyanins, unavoidably, degrade due to higher temperatures and longer times during conventional extr...
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Elsevier
2025-03-01
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| سلاسل: | Sustainable Chemistry for the Environment |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2949839225000033 |