Samira Yazdankhah
Department of Food Science and Technology, Masjed Soleyman Branch, Islamic Azad University
[ 1 ] - Extraction of Phenolic Compounds from Black Mulberry Using Aqueous, Ethanol and Aqueous-Ethanol Solvents: Effects of Heat Treatments on Chemical Properties of the Extracts
Background and Objectives: Black mulberry is a juicy and dark purple to black fruit with a good balance of sweetness and tartness. This fruit is highly interested due to high quantities of anthocyanins. The bioactive compounds are often present in fruit tissues and should be released. The aim of this study was to extract bioactive compounds of black mulberries and assessment of heating process ...
نویسندگان همکار