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Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull
Phenolic compounds form an essential part of the human diet because of their functional properties. In this study, the extraction conditions of phenolic compounds from pistachio green hull were optimized by enzymatic method (using pectinase, cellulase, and tannase enzymes). For this purpose, the eff...
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| Gepubliceerd in: | Food Sci Nutr |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
John Wiley and Sons Inc.
2018
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6341177/ https://ncbi.nlm.nih.gov/pubmed/30680189 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.900 |
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