Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

This research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Vanja Lovrić, Predrag Putnik, Danijela Bursać Kovačević, Marijana Jukić, Verica Dragović-Uzelac
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Цуврал:	Food Technology and Biotechnology
Нөхцлүүд:	microwave-assisted extraction blackthorn (Prunus spinosa L.) flowers phenolic compounds antioxidant capacity
Онлайн хандалт:	https://hrcak.srce.hr/file/269938
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!