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Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols

Title
Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols
Authors
Cheigh C.-I.Yoo S.-Y.Ko M.-J.Chang P.-S.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2015
Journal Title
Food Chemistry
ISSN
1873-7072JCR Link
Citation
vol. 168, pp. 21 - 26
Publisher
Elsevier Ltd
Indexed
SCOPUS WOS scopus
Abstract
Hydroxyl group; Kaempferol; Myricetin; Quercetin; Subcritical water extraction
DOI
10.1016/j.foodchem.2014.07.047
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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