Optimization, purification and antioxidant potential of polyphenol ultrasonic-assisted extraction from pecan 'Shaoxing' green husk
Abstract In this study, ultrasonic-assisted extraction method was used to extract polyphenols from pecan 'Shaoxing' green husk. The optimization of extraction technology involved both single-factor and response surface methodology, while the purification technology was determined to refine...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-03-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-024-00296-8 |
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