Chargement en cours...
Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato
In this work we optimized the cooking and extraction conditions for obtaining high yields of total polyphenols from potato and studied the effect of three domestic methods of cooking on total phenols, antioxidant activity, and anticholinesterase activities. The optimization of the experiment was car...
Enregistré dans:
| Publié dans: | Foods |
|---|---|
| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2018
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5867551/ https://ncbi.nlm.nih.gov/pubmed/29522482 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7030036 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|