Optimization of Extraction Process for Purple Yam Anthocyanins by Response Surface Methodology and Their Antioxidant Activity
LIU Shui-ying1, LI Xin-sheng1,2,*, DANG Ya1,2, MI Gui1, ZHAO Xuan1, WANG Xin1, HAN Hao1, YANG Zhi-yong1
FOOD SCIENCE
.
2014, (22): 84
-91
.
DOI: 10.7506/spkx1002-6630-201422016
