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1 Ergebnisse
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Optimization of Ultrasonic-Assisted Extraction of Blackcurr..:
Zhixue NING
;
Libin ZHU
;
Dan ZHU
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010220. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2022010220
RT Journal T1 <Title>Optimization of Ultrasonic-Assisted Extraction of Blackcurrant Polyphenols by Response Surface Methodology and Its Antioxidant Activity</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c9c90c61373846828951060259a8e4da&Exemplar=1&LAN=DE A1 Zhixue NING A1 Libin ZHU A1 Dan ZHU A1 Guangcai NIU A1 Wenyi WEI A1 Ruihang XU PB The editorial department of Science and Technology of Food Industry YR 2022 K1 blackcurrant K1 polyphenol K1 response surface methodology K1 ultrasonic-assisted extraction K1 antioxidant activity K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010220 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022010220 DO https://doi.org/10.13386/j.issn1002-0306.2022010220 SF ELIB - SuUB Bremen
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