Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics-Reference-Cited by-同舟云学术

Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics

Published:2007-07 Issue:1 Volume:81 Page:200-208
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Spigno Giorgia,Tramelli Lorenza,De Faveri Dante Marco

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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5. Optimization of extraction of anthocyanins from black currants with aqueous ethanol;Cacace;Journal of Food Science,2003

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