Extraction of phenolic compounds from sour cherry pomace with supercritical carbon dioxide: Impact of process parameters on the composition and antioxidant properties of extracts-Reference-Cited by-同舟云学术

Extraction of phenolic compounds from sour cherry pomace with supercritical carbon dioxide: Impact of process parameters on the composition and antioxidant properties of extracts

Published:2016-03-23 Issue: Volume: Page:1-8
ISSN:0149-6395
Container-title:Separation Science and Technology
language:en
Short-container-title:Separation Science and Technology

Author:

Woźniak Łukasz,Marszałek Krystian,Skąpska Sylwia

Publisher

Informa UK Limited

Subject

Filtration and Separation,Process Chemistry and Technology,General Chemical Engineering,General Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/01496395.2016.1165705

Reference41 articles.

1. Polyphenols: antioxidants and beyond

2. Basic biochemical mechanisms behind the health benefits of polyphenols

3. Polyphenols and health: Update and perspectives

4. Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components

5. Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties

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