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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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Technol Biotechnol
Prif Awduron: Lovrić, Vanja, Putnik, Predrag, Kovačević, Danijela Bursać, Jukić, Marijana, Dragović-Uzelac, Verica
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Pynciau:
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC5569351/
https://ncbi.nlm.nih.gov/pubmed/28867955
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.02.17.4687
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