Evaluation of bene hull extraction antioxidant activity by superheated water method
In the present research, the power of antioxidant activity in Bene Hull subspecies (<em>Mutica)</em> extract was discussed using subcritical water technique, at 110,155 and 200°C temperatures with 45 minutes of constant time and the ratio of for Bene hull to water. The dependent variabl...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2012-06-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66557_70c6fc49414f5a0988fce1449cc2e346.pdf |