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Enhanced Anthocyanin Extraction from Red Cabbage Using Pulsed Electric Field Processing

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Journal of Food Science 75 (6) E323 (2010)
DOI: 10.1111/j.1750-3841.2010.01699.x
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Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation

Nada El Darra, Nabil Grimi, Richard G. Maroun, Nicolas Louka and Eugène Vorobiev
European Food Research and Technology 236 (1) 47 (2013)
DOI: 10.1007/s00217-012-1858-9
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