Production of a natural color through microwave-assisted extraction of saffron tepal's anthocyanins

Food Science and Nutrition

Volumn 7, Issue 4, 2019, Pages 1438-1445

  Jafari, Seid Mahdi ^a   Mahdavee Khazaei, Katayoun ^a   Assadpour, Elham ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

anthocyanins; microwave assisted extraction; natural color; saffron

Indexed keywords

EID: 85064814322     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.978     Document Type: Article

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