Evaluation the organic ccids ability for extraction of anthocyanins and phenolic compounds from different sources and their degradation kinetics during cold storage

• Autorzy: Hosseini S. , Gharachorloo M. , Ghiassi-Tarzi B. , Ghavami M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2016
• Tom: 66
• Numer: 4
• Opis fizyczny: p.261-269,fig.,ref.

Twórcy

autor

Hosseini S.

• College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran

autor

Gharachorloo M.

• College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran

autor

Ghiassi-Tarzi B.

• College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran

autor

Ghavami M.

• College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855 Tehran, Iran

Identyfikatory

DOI

10.1515/pjfns-2015-0057