Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process-Reference-Cited by-同舟云学术

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Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process

Published:2014 Issue:04 Volume:05 Page:397-409
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Rajha Hiba N.,Darra Nada El,Hobaika Zeina,Boussetta Nadia,Vorobiev Eugene,Maroun Richard G.,Louka Nicolas

Publisher

Scientific Research Publishing, Inc.

Cited by 54 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Optimization of the Extraction Process of Bioactive Compounds from Red Fruits of Stenocereus stellatus: Response Surface Methodology (RSM);Food Analytical Methods;2024-06-13

3. Characterisation and extractability of tannins in Pinot noir grape skin, seed, and stem: Impact of leaf removal, clone, and rootstock;Journal of Food Composition and Analysis;2024-06

4. Optimization of the extraction process of bioactive compounds from red fruits of Stenocereus stellatus: Response Surface Methodology (RSM);2024-05-06

5. Development of an Innovative Process for the Extraction and Purification of Polyphenols from Agri-Food Waste;2024

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