Optimization of microwave-assisted extraction of antioxidants from potato peels
Potato processing by industries generates large volumes of potato peels which are a low-value by-product. They have been shown to contain significant levels of phenolic antioxidants with high antioxidant capacity. In the present study, effect of microwave-assisted extraction (MAE) on recovery of phe...
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| Format: | Others |
| Language: | en |
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McGill University
2010
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=95252 |