Extraction kinetic modelling of total polyphenols and total anthocyanins from saffron floral bio-residues: Comparison of extraction methods-Reference-Cited by-同舟云学术

Extraction kinetic modelling of total polyphenols and total anthocyanins from saffron floral bio-residues: Comparison of extraction methods

Published:2018-08 Issue: Volume:258 Page:137-143
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Da Porto Carla,Natolino Andrea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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3. Supercritical carbon dioxide extraction of antioxidants from Crocus sativus petals of saffron industry residues: Optimization usingresponse surface methodology;Ahmadian-Kouchaksaraie;The Journal of Supercritical Fluids,2017

4. Green extraction methods for polyphenols from plant matrices and their byproducts: A review;Ameer;Comprehensive Reviews in Food Science and Food Safety,2017

5. The extraction of bioactive compounds from food residues using microwaves;Angiolillo;Current Opinion in Food Science,2015

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