Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke
Author:
Affiliation:
1. Department of Chemical Engineering, Yalova University, Institute of Science, Yalova, Turkey
2. Faculty of Engineering, Department of Chemical Engineering, Yalova University, Yalova, Turkey
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1800103
Reference19 articles.
1. 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
2. Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves
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