Enzyme-Assisted Extraction of Anthocyanin from Kokum (Garcinia indica Choisy) Rinds
R. C. Ranveer, A. S. Nanadane, P. M. Ganorkar & A. K. Sahoo · European Journal of Nutrition & Food Safety · 2020
Background: The kokum rind consists of high amount of anthocyanin. The traditional methods are not capable to extract anthocyanin completely. Aims: The present study was focused on the optimization of enzyme pretreatment for extraction of anthocyanin from Kokum rind. Methodology:...
Open access
Research Article
10.9734/ejnfs/2020/v12i1030309