Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts

Published 2009 View Full Article

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Title
Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 117, Issue 2, Pages 226-231
Publisher
Elsevier BV
Online
2009-04-07
DOI
10.1016/j.foodchem.2009.03.103

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