关于“超声辅助提取蓝莓（Vaccinium ashei）酒渣中酚类化合物和花色苷的优化”的评论，《食品化学》204（2016 年）70-76 页，DOI：10.1016/j.foodchem.2016.02.094。
Comments on "Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace", Food Chemistry 204 (2016) 70-76, DOI: 10.1016/j.foodchem.2016.02.094.
机构信息
Civil Engineering Department, Faculty of Engineering, Bina Nusantara University, K.H. Syahdan No. 9, Jakarta 11480, Indonesia; Waste-Food-Environmental Nexus Research Interest Group, Bina Nusantara University, K.H. Syahdan No. 9, Jakarta 11480, Indonesia.
Independent Researcher, West Jakarta 11510, Indonesia.
出版信息
Food Chem. 2024 Mar 1;435:137527. doi: 10.1016/j.foodchem.2023.137527. Epub 2023 Sep 25.
In this letter to editors, several comments are made to the paper by He and coworkers "Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace", Food Chemistry 204 (2016) 70-76, DOI: 10.1016/j.foodchem.2016.02.094.
在这封致编辑的信中，对 He 及其同事的论文“超声辅助从蓝莓（Vaccinium ashei）葡萄酒渣中提取酚类化合物和花色苷的优化”（Food Chemistry 204（2016）70-76，DOI：10.1016/j.foodchem.2016.02.094）提出了几点评论。
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