Ethanolic extract of Betel ( Piper betle L.) and Chaphlu ( Piper sarmentosum Roxb.) dechlorophyllized using sedimentation process: Production, characteristics, and antioxidant activities-Reference-Cited by-同舟云学术

Ethanolic extract of Betel ( Piper betle L.) and Chaphlu ( Piper sarmentosum Roxb.) dechlorophyllized using sedimentation process: Production, characteristics, and antioxidant activities

Published:2020-10-05 Issue:12 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Tagrida Mohamed¹,Benjakul Soottawat¹^ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla Thailand

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13508

Reference54 articles.

1. Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay

2. Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability

3. Review of the effects of vitexin in oxidative stress‐related diseases