Optimization of enzymatic extraction process of anthocyanins from blueberry wine residue by response surface method
In order to improve the utilization of blueberry wine residue, using cellulase as control, amylase, pectinase, acid protease and neutral protease as the experimental group and anhydrous ethanol as extraction solvent, anthocyanins from blueberry wine residue was extracted. The effects of enzyme addit...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-206.pdf |
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