Optimization of ultrasound-assisted extraction conditions for recovery of phenolic compounds and antioxidant capacity from banana (Musa cavendish) peel
Author:
Affiliation:
1. School of Environmental and Life Sciences; University of Newcastle; Ourimbah NSW Australia
2. Faculty of Food Science and Technology; Vietnam National University of Agriculture; Hanoi Vietnam
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13148/fullpdf
Reference40 articles.
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3. Comparisons between conventional, ultrasound-assisted and microwave-assisted methods for extraction of anthraquinones from Heterophyllaea pustulata Hook f. (rubiaceae);Barrera Vázquez;Ultrasonics Sonochemistry,2014
4. Antioxidant potential of peel extracts of banana varieties (Musa sapientum);Baskar;Food and Nutrition Sciences,2011
5. Microwave-assisted extraction of eucalyptus robusta leaf for the optimal yield of total phenolic compounds;Bhuyan;Industrial Crops and Products,2015
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