Maceration and ultrasound‐assisted methods used for extraction of phenolic compounds and antioxidant activity from Ferulago angulata

Autor:	Seyedeh Akram Mousavi, Laila Nateghi, Majid Javanmard Dakheli, Yousef Ramezan, Zahra Piravi‐Vanak
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Journal of Food Processing and Preservation. 46
ISSN:	1745-4549 0145-8892
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c14c82a7f2d7d211a442e6f3e7759e62 https://doi.org/10.1111/jfpp.16356 Zobrazit plný text záznamu