Enhancement of total phenolic and flavonoids extraction from Rosmarinus officinalis L using electromagnetic induction heating (EMIH) process
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Molecular Biology,Physiology
Link
http://link.springer.com/article/10.1007/s12298-018-0585-5/fulltext.html
Reference37 articles.
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4. Beninca JP, Dalmarco JB, Pizzolatti MG, Frode TS (2011) Analysis of the anti-inflammatory properties of Rosmarinus officinalis L. in mice. Food Chem 124:468–475
5. Bimakr M, Rahman RA, Taip FS, Ganjloo A, Salleh LM, Selamat J, Hamid A, Zaidul ISM (2011) Comparison of different extraction methods for the extraction of major bioactive flavonoid compounds from spearmint (Menthaspicata L.) leaves. Food Bioprod Process 89:67–72
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