Effects of process parameters in microwave-assisted extraction on the anthocyanin-enriched extract from Rhodomyrtus tomentosa (Ait.) Hassk and its storage conditions on the kinetic degradation of anthocyanins in the extract
花青素
萃取(化学)
溶剂
化学
色谱法
食品科学
有机化学
作者
Tri Nhut Pham,Xuan Tien Le,Van Thinh Pham,Hoang Thien Le