articleTop 1% cited
Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit
Separation and Purification Technology · 2016 · Vol. 162 · pp. 68–76
Abderrahmane Mokrani✉(University of Béjaïa)Khodir Madani(University of Béjaïa)
Phytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementEssential Oils and Antimicrobial ActivityChemistryDPPHAcetoneSolventExtraction (chemistry)PrunusFlavonoidMethanolAntioxidantFerric
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