Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices

International Food Research Journal

Volumn 20, Issue 4, 2013, Pages 1703-1709

  Alighourchi, H R ^a   Barzegar, M ^a   Sahari, M A ^a   Abbasi, S ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Anthocyanin; Colour parameters; Pomegranate (Punica granatum L.); Total phenolic content; Ultrasonic

Indexed keywords

EID: 84884695059     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

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