Articles citing this article

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Cited article:

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Trends on valorization of pitaya fruit biomass through value-added and green extraction technology – A critical review of advancements and processes

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Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.)

Diego Alavarsa-Cascales, María José Aliaño-González, Miguel Palma, Gerardo F. Barbero and Ceferino Carrera
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https://doi.org/10.3390/agronomy12102327

A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

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Food Chemistry: X 13 100192 (2022)
https://doi.org/10.1016/j.fochx.2021.100192