The use of acetone as an extraction solvent for anthocyanins from strawberry has been investigated. The results are compared with those obtained with classical acidified aqueous or methanolic solvents, the use of which gives rise to difficulties concerning sample concentration and filtration for fur
An improved method for the extraction and quantitation of anthocyanins in cocoa beans and its use as an index of the degree of fermentation
β Scribed by Graha M. L. Pettipher
- Publisher
- John Wiley and Sons
- Year
- 1986
- Tongue
- English
- Weight
- 453 KB
- Volume
- 37
- Category
- Article
- ISSN
- 0022-5142
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