2024•Food Research InternationalRequires access

Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents

Betina Louise Angioletti, Elenilson G. Alves Filho, Lorena Silva, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Fabiano A.N. Fernandes, Thatyane Vidal Fonteles, Suelí Rodrigues

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Key concepts: Pomace, Anthocyanin, Chemistry, Extraction (chemistry), Malvidin, Food science, Hydrolysis, Berry