Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference23 articles.
1. Subcritical (carbon dioxide+ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts;Adil;The Journal of Supercritical Fluids,2007
2. Optimization of extraction of apple pomace phenolics with water by response surface methodology;Cam;Journal of Agricultural and Food Chemistry,2010
3. Separation and identification of polyphenols in apple pomace by high-speed counter-current chromatography and high-performance liquid chromatography coupled with mass spectrometry;Cao;Journal of Chromatography A,2009
4. Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace;Cetkovic;Food Chemistry,2008
5. Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace;Diñeiro García;Food Chemistry,2009
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