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Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils
Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). β-Carotene contents of oils obtained by cold pressing and soxhlet extraction...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2018
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6045996/ https://ncbi.nlm.nih.gov/pubmed/30065427 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3244-5 |
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