Data for: Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: comparison to traditional aqueous and ethanolic extraction

Name: Data for: Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: comparison to traditional aqueous and ethanolic extraction
Creator: Zhenzhen Xu
Published: 2020-05-25T22:06:17.270Z
Keywords: Color, Food Pigment

Xu, Zhenzhen; Wang, Xue; Liao, Xiaojun; Cheng, Haotian; Wang, Qinglin; Lao, Fei

doi:10.17632/xh764c376n.1

Data for: Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: comparison to traditional aqueous and ethanolic extraction

Published: 25-05-2020| Version 1 | DOI: 10.17632/xh764c376n.1

Contributors:

Zhenzhen Xu,

Xue Wang,

Xiaojun Liao,

Haotian Cheng,

Qinglin Wang,

Fei Lao

Description

This excel set includes the raw data of pigments yield, monomeric anthocyanins (half life calculation included), polymeric color, color, and the calculation of %peak area of pigments HPLC profile.

Data for: Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: comparison to traditional aqueous and ethanolic extraction

Description

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