C: Food Chemistry
Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains
Version of Record online: 18 FEB 2014
© 2014 Her Majesty the Queen in Right of Canada Journal of Food Science © 2014 Institute of Food Technologists® Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada.
Journal of Food Science
Volume 79, Issue 2, pages C138–C146, February 2014
How to Cite
Abdel-Aal, E.-S. M., Akhtar, H., Rabalski, I. and Bryan, M. (2014), Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains. Journal of Food Science, 79: C138–C146. doi: 10.1111/1750-3841.12346
- Issue online: 18 FEB 2014
- Version of Record online: 18 FEB 2014
- Manuscript Accepted: 27 NOV 2013
- Manuscript Received: 7 NOV 2013
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