Impact of ultrasound-assisted extraction on physical properties, antioxidant activity, and colorimetric pH-response of blackcurrant pomace extract
This study aimed to evaluate the efficiency of ultrasound in extracting phenolic compounds from dried blackcurrant pomace (DBP) compared to the traditional extraction method. DBP extraction was carried out using maceration (control) and three levels of ultrasound power (256, 448, and 640 W) for 5, 1...
| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
American Chemical Society
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119384/ |