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

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DC Field	Value	Language
dc.contributor.author	정명수	*
dc.date.accessioned	2016-08-28T11:08:58Z	-
dc.date.available	2016-08-28T11:08:58Z	-
dc.date.issued	2015	*
dc.identifier.issn	1873-7072	*
dc.identifier.other	OAK-12012	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/228285	-
dc.description.abstract	Hydroxyl group; Kaempferol; Myricetin; Quercetin; Subcritical water extraction	*
dc.language	English	*
dc.publisher	Elsevier Ltd	*
dc.title	Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols	*
dc.type	Article	*
dc.relation.volume	168	*
dc.relation.index	SCOPUS	*
dc.relation.startpage	21	*
dc.relation.lastpage	26	*
dc.relation.journaltitle	Food Chemistry	*
dc.identifier.doi	10.1016/j.foodchem.2014.07.047	*
dc.identifier.wosid	WOS:000343612800004	*
dc.identifier.scopusid	2-s2.0-84905055247	*
dc.author.google	Cheigh C.-I.	*
dc.author.google	Yoo S.-Y.	*
dc.author.google	Ko M.-J.	*
dc.author.google	Chang P.-S.	*
dc.author.google	Chung M.-S.	*
dc.contributor.scopusid	정명수(15057605800)	*
dc.date.modifydate	20240322114751	*