Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC

被引：0
作者：
İlhami Okur
Cem Baltacıoğlu
Erdal Ağçam
Hande Baltacıoğlu
Hami Alpas
机构：
[1] Nigde Omer Halisdemir University,Food Engineering Department, Engineering Faculty
[2] Middle East Technical University,Food Engineering Department, Engineering Faculty
[3] Cukurova University,Food Engineering Department, Agriculture Faculty
来源：
Waste and Biomass Valorization | 2019年 / 10卷
关键词：
Sour cherry pomace; High hydrostatic pressure (HHP); Ultrasonic-assisted extraction (UAE); Microwave-assisted extraction (MAE); Fourier transform infrared spectrometry (FTIR); High performance liquid chromatography (HPLC);
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：3545 / 3555
页数：10
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