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

Autor: Ku, C.S., Mun, S.P.
Zdroj: In Bioresource Technology 2008 99(17):8325-8330
Databáze: ScienceDirect
Externí odkaz: