The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves

類似資料

• The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves
  著者:: Özcan, Mehmet Musa, 等
  出版事項: (2019)
• Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits
  著者:: Özcan, Mehmet Musa, 等
  出版事項: (2019)
• The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
  著者:: Al Juhaimi, Fahad, 等
  出版事項: (2017)
• Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
  著者:: Özcan, Mehmet Musa, 等
  出版事項: (2020)
• Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
  著者:: Juhaimi, Fahad Al, 等
  出版事項: (2017)