Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves

标题
Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves
作者
关键词
Phenolic compounds, Microwave-assisted extraction, Maceration, Functional food ingredients, Juglans regia, L.
出版物
INDUSTRIAL CROPS AND PRODUCTS
Volume 107, Issue -, Pages 341-352
出版商
Elsevier BV
发表日期
2017-06-10
DOI
10.1016/j.indcrop.2017.06.012

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