Valorization of red raspberry ( Rubus idaeus L.) seeds as a source of health beneficial compounds: Extraction by different methods
Author:
Affiliation:
1. University of Novi Sad Institute of Food Technology Novi Sad Serbia
2. Department of Chemistry, Biochemistry and Environmental Protection University of Novi Sad Faculty of Science Novi Sad Serbia
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Ministry of Education
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14744
Reference47 articles.
1. Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini
2. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
3. DATE SEED OIL: PHENOLIC, TOCOPHEROL AND STEROL PROFILES
4. Technological properties of amazonian oils and fats and their applications in the food industry
5. Significance of Ratio of Omega-3 and Omega-6 in Human Health with Special Reference to Flaxseed Oil
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