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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...
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| Udgivet i: | Food Technol Biotechnol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| Fag: | |
| Online adgang: | 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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