Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology.

Autor:	Favre, Leonardo Cristian1,2,3 (AUTHOR), Rolandelli, Guido1,2,3 (AUTHOR), Mshicileli, Ndumiso4,5 (AUTHOR), Vhangani, Lusani Norah4 (AUTHOR), dos Santos Ferreira, Cristina1 (AUTHOR), van Wyk, Jessy4 (AUTHOR), Buera, María del Pilar1,2,3 (AUTHOR) pilar@di.fcen.uba.ar
Zdroj:	Food Chemistry. Jun2020, Vol. 316, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect