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5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction
The aim of this study was to investigate the effect of material type (artichoke leave, lemon peel, flaxseed meal), extraction temperature (50, 100, 120, 140, 160, 180, 200 °C) and static extraction time (5, 15, 30, 45 min) on 5-hydroxymethylfurfural (5-HMF) formation during subcritical water extract...
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| Udgivet i: | Food Sci Biotechnol |
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| Hovedforfatter: | |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085257/ https://ncbi.nlm.nih.gov/pubmed/30263826 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0328-y |
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