Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage.
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DOI: 10.1016/j.foodchem.2018.10.126
Abstract: The aim of the present article was an in-depth characterization of cyanidine-rich red cabbage extracts and the identification of challenges emerging during the purification of their pigments. Two extraction procedures using either hot acidified or… read more here.
Keywords: red cabbage; investigation removal; removal glucosinolates; glucosinolates volatiles ... See more keywords