Modeling and optimizing microwave-assisted extraction of antioxidants from Thymbra Spicata L. and characterization of their phenolic constituents
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00687-5.pdf
Reference45 articles.
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3. Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J. Agric. Food Chem. 52: 7970-7981 (2004)
4. Askun T, Tumen G, Satil F, Ates M. Characterization of the phenolic composition and antimicrobial activities of Turkish medicinal plants. Pharm. Biol. 47: 563-571 (2009)
5. Barani H, Maleki H. Plasma and ultrasonic process in the dyeing of wool fibres with madder in presence of Lecithin. J. Disper. Sci. Technol. 32: 1191-1199 (2011)
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