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2020•Food ChemistryRequires access

Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues

Lixia Zhang, Gongjian Fan, Muhammad Ammar Khan, Zheng Yan, Trust Beta

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Key concepts: Wine, Anthocyanin, Chemistry, Yield (engineering), Chromatography, Extraction (chemistry), Cyanidin, Food science

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Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues — Research Paper | ScholarLens