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

标题
Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 117, Issue 2, Pages 226-231
出版商
Elsevier BV
发表日期
2009-04-07
DOI
10.1016/j.foodchem.2009.03.103

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