Prediction of the Optimum Conditions for Microwave-Assisted Extraction of the Total Phenolic Content and Antioxidative and Nitrite-scavenging Abilities of Grape Seed
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201131263124025.pdf
Reference24 articles.
1. Characterization of proanthocyanidins from grape seeds
2. Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols
3. Antioxidative Effect and Digestive Enzyme Inhibition of Grape Seed Extract (GSE)
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1. Effect of Adding Pomegranate Peel Extracts on the Stability of Grape Seeds Oil During Storage;IOP Conference Series: Earth and Environmental Science;2022-07-01
2. Anti-Inflammatory Activity of Pinus koraiensis Cone Bark Extracts Prepared by Micro-Wave Assisted Extraction;Preventive Nutrition and Food Science;2016-09-30
3. Oxidative Stability of Grape Seed Oil by Addition of Grape Seed Extract;Journal of the Korean Society of Food Science and Nutrition;2015-12-31
4. Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder;Journal of the Korean Society of Food Science and Nutrition;2015-02-28
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