Llwytho...
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yağlık and Sarıulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 °C). The drying process resulted in non-significant effects on...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
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| Prif Awduron: | , , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2018
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133843/ https://ncbi.nlm.nih.gov/pubmed/30228419 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3356-y |
| Tagiau: |
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