The Optimization of Extraction of Antioxidants from Apple Pomace by Pressurized Liquids
Author:
Affiliation:
1. Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902498y
Reference37 articles.
1. Processing of Apple Pomace for Bioactive Molecules
2. Apple Pomace: A Versatile Substrate for Biotechnological Applications
3. A new process for the combined recovery of pectin and phenolic compounds from apple pomace
4. The influence of polyphenol rich apple pomace or red-wine pomace diet on the gut morphology in weaning piglets
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