Optimization of Ascorbic Acid Extraction from Rugosa Rose (Rosa rugosa Thunb.) Fruit Using Response Surface Methodology and Validation of the Analytical Method-Reference-Cited by-同舟云学术

Optimization of Ascorbic Acid Extraction from Rugosa Rose (Rosa rugosa Thunb.) Fruit Using Response Surface Methodology and Validation of the Analytical Method

Published:2020-05 Issue:3 Volume:48 Page:364-375
ISSN:1017-0715
Container-title:Journal of the Korean Wood Science and Technology
language:en
Short-container-title:

Author:

UM Min,KIM Ji-Woo,LEE Jae-Won

Publisher

The Korean Society of Wood Science Technology

Subject

Industrial and Manufacturing Engineering,Materials Science (miscellaneous)

Link

http://www.woodj.org/download/download_pdf?doi=10.5658/WOOD.2020.48.3.364

Reference30 articles.

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3. Polyphenols, vitamin C and antioxidant activity in wines from Rosa canina L. and Rosa rugose Thunb;Czyzowska;Journal of Food Composition and Analysis,2015

4. Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey;Demir;LWT - Food Science and Technology,2014

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