Solvent and Extraction Conditions Control the Assayable Phenolic Content and Antioxidant Activities of Seeds of Black Beans, Canola and Millet
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-015-2760-y.pdf
Reference40 articles.
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3. Naczk M, Shahidi F, Sullivan A (1992) Recovery of rapeseed tannins by various solvent systems. Food Chem 45:51–54
4. Kris-Etherton PM, Yu-Poth S, Sabate J, Ratcliffe HE, Zhao G, Etherton TD (1999) Nuts and their bioactive constituents: effects on serum lipids and other factors that affect disease risk. Am J Clin Nutr 70:504S–511S
5. Shahidi F, Naczk M (2004) Phenolics in food and nutraceuticals. CRC Press LLC, Boca Raton, pp 1–82
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