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 May 2020| Version 1 | DOI: 10.17632/xh764c376n.1

Contributors:

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

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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

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