Order Article Reprints

Barba FJ, Rajha HN, Debs E, Abi-Khattar A-M, Khabbaz S, Dar BN, Simirgiotis MJ, Castagnini JM, Maroun RG, Louka N. Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip. Molecules. 2022; 27(16):5222. https://doi.org/10.3390/molecules27165222

Barba, Francisco J., Hiba N. Rajha, Espérance Debs, Anna-Maria Abi-Khattar, Stéphanie Khabbaz, Basharat Nabi Dar, Mario J. Simirgiotis, Juan Manuel Castagnini, Richard G. Maroun, and Nicolas Louka. 2022. "Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip" Molecules 27, no. 16: 5222. https://doi.org/10.3390/molecules27165222

Barba, F. J., Rajha, H. N., Debs, E., Abi-Khattar, A.-M., Khabbaz, S., Dar, B. N., Simirgiotis, M. J., Castagnini, J. M., Maroun, R. G., & Louka, N. (2022). Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip. Molecules, 27(16), 5222. https://doi.org/10.3390/molecules27165222