Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots
Author:
Funder
Food Science and Pharmacy College of Xinjiang Agriculture University, China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-018-3540-0.pdf
Reference32 articles.
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3. Chen JH, Ho C (1997) Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J Agric Food Chem 45:2374–2378
4. De Vargas FS, Almeida PD, de Boleti APA, Pereira MM, de Souza TP, de Vasconcellos MC, Lima ES (2016) Antioxidant activity and peroxidase inhibition of Amazonian plants extracts traditionally used as anti-inflammatory. BMC Complement Altern Med 16:83
5. Fan R, Yuan F, Wang N, Gao Y, Huang Y (2015) Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L. J Food Sci Technol 52:2690–2700
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