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Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

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Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

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Martínez Las Heras, R.; Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Andrés Grau, AM. (2014). Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves. Food Bioscience. 6:1-8. doi:10.1016/j.fbio.2014.01.002

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66721

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Title: Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The presence of antioxidant compounds and therefore the antioxidant capacity of persimmon leaves and their extracts have been reported by many authors. Furthermore, it is known that both the method of drying and the ...[+]
Subjects: Persimmon leaves , Drying method , Antioxidant properties , Leaf size
Copyrigths: Reserva de todos los derechos
Source:
Food Bioscience. (issn: 2212-4292 ) (eissn: 2212-4306 )
DOI: 10.1016/j.fbio.2014.01.002
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.fbio.2014.01.002
Thanks:
The authors acknowledge the support of the Universtitat Politecnica de Valencia and certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript.
Type: Artículo

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