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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.86 no.9, 2021년, pp.3926 - 3938
Kim, Mina (Division of Functional Food & Nutrition Department of Agrofood Resources National Institute of Agricultural Sciences Rural Development Administration Wanju‐) , Nam, Dong‐Geon (gun Republic of Korea) , Choe, Jeong‐Sook (Division of Functional Food & Nutrition Department of Agrofood Resources National Institute of Agricultural Sciences Rural Development Administration Wanju‐) , Hwang, Kyung‐A (gun Republic of Korea) , Choi, Ae‐Jin (Division of Functional Food & Nutrition Department of Agrofood Resources National Institute of Agricultural Sciences Rural Development Administration Wanju‐)
AbstractMulberry (Morus alba L.) fruit (MF) is a rich source of functional compounds, such as anthocyanin. However, during solvent extraction, these compounds are not fully dispersed into the substrate, leading to incomplete extraction. Moreover, raw MF rapidly ripens and deteriorates after harvesti...
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