Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers
This research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2017-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/269938 |