Optimization of Ultrasonic-Assisted Enzymatic Extraction of Anthocyanins from Purple Sweet Potato by Response Surface Methodology
ZHANG Man1, PAN Li-jun1,2,*, JIANG Shao-tong1,2, MO Yu-wen1
FOOD SCIENCE . 2014, (10): 23 -28 .  DOI: 10.7506/spkx1002-6630-201410005