Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit - Concepedia

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Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit

443

Citations

60

References

2016

Year

Abderrahmane Mokrani, Khodir Madani

Separation and Purification Technology

Food ChemistryPrunus Persica L.Phenolic CompoundsFruit SciencePhytochemicalAntioxidant CapacityPolyphenolics

References

	Year	Citations

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