Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Brigita Lapornik"'
Publikováno v:
Journal of Food Engineering. 71:214-222
By-products obtained after red fruit processing still contain large amounts of polyphenols, especially anthocyanins which act as antioxidants. The effect of solvent and extraction time on the yield of extracted antioxidants from grape, black and red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92bf95698e7576179811757f6c17fd2d
https://doi.org/10.1016/j.jfoodeng.2004.10.036
https://doi.org/10.1016/j.jfoodeng.2004.10.036
Publikováno v:
Journal of Planar Chromatography – Modern TLC. 17:207-212
Variation of antioxidant activity was measured for differently prepared extracts of pressed residues (marc) from red wine making and production of blackcurrant and redcurrant juice. On the basis of previous tests ethanol and water were chosen as suit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec08cc8567ceeb83f53e427257892c3e
https://doi.org/10.1556/jpc.17.2004.3.9
https://doi.org/10.1556/jpc.17.2004.3.9