NDLI: Comparison of enzyme-assisted and ultrasound-assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginata DC.) fruit

Content Provider	Scilit
Author	Le, Hong Van
Copyright Year	2012
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2012.02960.x
Ending Page	1214
Page Count	9
Starting Page	1206
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2012.02960.x
Journal	International Journal of Food Science & Technology
Issue Number	6
Volume Number	47
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2012-06-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Acoustics and Ultrasonics Acerola Fruit Antioxidant Activity Enzyme-assisted Extraction Phenolic Compounds Ultrasound-assisted Extraction Vitamin C
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Comparison of enzyme-assisted and ultrasound-assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginata DC.) fruit