DSpace at EWHA: Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols

Browse

My Repository

DSpace at EWHA공과대학 식품생명공학과 Journal papers

View : 649 Download: 0

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: 정명수

Issue Date: 2015

Journal Title: Food Chemistry

ISSN: 1873-7072

Citation: Food Chemistry vol. 168, pp. 21 - 26

Publisher: Elsevier Ltd

Indexed: SCOPUS

Document Type: Article

Abstract: Hydroxyl group; Kaempferol; Myricetin; Quercetin; Subcritical water extraction

DOI: 10.1016/j.foodchem.2014.07.047

Appears in Collections:: 공과대학 > 식품생명공학과 > Journal papers

Files in This Item:

Export: RIS (EndNote); XLS (Excel); XML

Show full item record

Find@EWHA

qrcode

: search

BROWSE