Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts

✍ Scribed by C.S. Ku; S.P. Mun

• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 241 KB
• Volume: 99
• Category: Article
• ISSN: 0960-8524
• DOI: 10.1016/j.biortech.2008.03.013