Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts

By  

Food Science & Nutrition, Vol. 6, Iss. 1, 2018-01 ,pp. : 189-196

John Wiley & Sons Inc

Access to resources Recommend Favorite

Antioxidant activity of extracts from old tea leaves

By Zandi P.   Gordon M.H.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 285-288

Elsevier

Access to resources Recommend Favorite

Measured Elemental Carbon by Thermo-Optical Transmittance Analysis in Water-Soluble Extracts from Diesel Exhaust, Woodsmoke, and Ambient Particulate Samples

By Wallen Anna   Liden Goran   Hansson Hans-Christen  

Journal of Occupational and Environmental Hygiene, Vol. 7, Iss. 1, 2010-01 ,pp. : 35-45

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of crude enzyme of Lactobacillus casei LLG on water-soluble peptides of enzyme-modified cheese

By Park S.Y.   Gibbs B.F.   Lee B.H.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 43-49

Elsevier

Access to resources Recommend Favorite

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

By Pionnier E.   Engel E.   Salles C.   Le Quere J.L.  

Food Chemistry, Vol. 76, Iss. 1, 2002-01 ,pp. : 13-20

Elsevier

Access to resources Recommend Favorite