Optimization of enzymatic extraction process of anthocyanins from blueberry wine residue by response surface method

doi:10.11882/j.issn.0254-5071.2025.01.030

CHEN Jinqiu, HARDIE Jim, LI Hongyu, ZENG Lingwen

China Brewing ›› 2025, Vol. 44 ›› Issue (1) : 206-211.

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China Brewing ›› 2025, Vol. 44 ›› Issue (1) : 206-211. DOI: 10.11882/j.issn.0254-5071.2025.01.030

Optimization of enzymatic extraction process of anthocyanins from blueberry wine residue by response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(1): 206-211 https://doi.org/10.11882/j.issn.0254-5071.2025.01.030

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Received	Revised	Published
2024-07-16	2024-11-27	2025-01-25
Issue Date
2025-03-04

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