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Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins
The extraction of anthocyanins from saffron (Crocus sativus) flower's tepal by microwave‐assisted extraction (MAE) was studied. The independent factors were solvent to sample ratio (10:1‒100:1), extraction temperature (35‒75°C), and time (5‒15 min). Maximum irradiation power in all experiments...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475746/ https://www.ncbi.nlm.nih.gov/pubmed/31024717 http://dx.doi.org/10.1002/fsn3.978 |