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Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis
Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging from 100 to 220°C at 20 min and at various reaction times ranging from 10 to 50 min at 160°C. Caffeic acid, p-coumaric acid, ferulic acid, and...
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| Publicado no: | Prev Nutr Food Sci |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4935240/ https://ncbi.nlm.nih.gov/pubmed/27390730 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2016.21.2.132 |
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