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Extraction and intensification of anthocyanins from grape pomace and other material
Extraction and intensification of anthocyanins from grape pomace and other material
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机译:从葡萄果渣和其他物质中提取和强化花色苷
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摘要
Anthocyanin extracts, known as enocianina, extracted from grape pomace with sulphure dioxide, are treated with enzymes, e.g. pectinase and amylase, to reduce or remove solids from the extract. The colour of the enocianina can be intensified by treatment of the clarified extract with acetaldehyde.
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