Skip to main content
. 2018 Oct 24;23(11):2744. doi: 10.3390/molecules23112744

Figure 3.

Figure 3

Anthocyanin content in black carrot extracts. (a) Samples extracted with ethanol/citric acid (BCS) and ethanol/acetic acid (BCA), and samples after resin column (BCSR and BCAR). (b) Microencapsulated samples using TEOS (TBCS, TBCA, TBCSR, TBCAR).