Response Surface Methodology as an Approach to Optimize Process Parameters for Pectinase Treatment of Black Berry Slurry for Anthocyanin Extraction
LU Feng-bo1，LIU Gui-ling2，WANG Shuo1，HAN Yong-bin1,*，LI Wei3
FOOD SCIENCE . 2010, (16): 11 -15 .  DOI: 10.7506/spkx1002-6630-201016003