https://www.selleckchem.com/pr....oducts/as1842856.htm
05). Headspace gas chromatography-mass spectrophotometry confirmed results from time-intensity sensory evaluation, which indicated that the release of d-limonene increased in the presence of sucrose and citric acid (pH = 3). © 2020 The Authors. Food Science Nutrition published by Wiley Periodicals, Inc.The anthocyanins contents from red rice bran were characterized by HPLC/MS. Response surface methodology was used to optimize the ultrasound-assisted extraction of red rice bran anthocyanin. The antioxidant activities were evaluat
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