Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction

Enhanced Recovery of Apple Pomace Phenolic Compounds: Optimizing Subcritical Water Extraction

This study was aimed at optimizing the extraction process of phenolic compounds, particularly antioxidants and antimicrobial agents, from apple pomace using the subcritical water extraction method. The Box–Behnken experimental design was utilized to ascertain the optimal extraction conditions, focus...

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Bibliographic Details
Main Authors:	Mahsa Derakhshan, Amir Hossein Elhami Rad, Majid Javanmard Dakheli, Parvin Sharayei, Mohammad Armin
Format:	Article
Language:	English
Published:	Wiley 2025-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/ijfo/6245663
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