Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers
This research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different...
| Main Authors: | , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| 丛编: | Food Technology and Biotechnology |
| 主题: | |
| 在线阅读: | https://hrcak.srce.hr/file/269938 |