The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of <i>Eleutherococcus brachypus</i> and Its Storage Stability and Antioxidant Properties

<div>Effect of pH on the stability of anthocyanins.</div>

Journal of Food Biochemistry

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Figure 5

Figure 5: The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of <i>Eleutherococcus brachypus</i> and Its Storage Stability and Antioxidant Properties 

Figure 5 | The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of Eleutherococcus brachypus and Its Storage Stability and Antioxidant Properties 