article
Comparison of extracts prepared from plant by-products using different solvents and extraction time
Journal of Food Engineering · 2004 · Vol. 71(2) · pp. 214–222
Brigita Lapornik✉(National Institute of Chemistry)Mirko Prošek(National Institute of Chemistry)Alenka Golc Wondra(National Institute of Chemistry)
Phytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesFermentation and Sensory AnalysisPolyphenolChemistryExtraction (chemistry)AntioxidantFood scienceAnthocyaninSolventMethanolYield (engineering)Ethanol
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843
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2.61
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31
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References
Natural antioxidants from residual sources
Food Chemistry · 2001 · 1,700 citations
Oxygen Radical Absorbing Capacity of Anthocyanins
Journal of Agricultural and Food Chemistry · 1997 · 1,372 citations
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