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机译:通过响应面法优化蒸汽烫漂过程(作为橄榄叶提取的预处理),改善橄榄苦苷的可提取性
Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece;
Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece;
Department of Oenology and Beverage Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens. Greece;
Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece;
oleuropein; steaming; blanching; olive leaves; response surface methodology;
机译:响应面法优化超声辅助提取橄榄叶提取物
机译:使用响应面法和高效液相色谱法优化的超声和盐辅助液液萃取监测橄榄叶和果实中的橄榄苦苷含量
机译:盐析辅助浊点萃取分离富集的橄榄叶提取物中油橄榄苦苷及相关酚类化合物的抗氧化活性和热稳定性
机译:通过响应面技术改善橄榄叶提取物的橄榄油质量
机译:利用响应表面方法提取原料和煮熟的泛胶豆,以恢复总黄酮和浓缩的单宁,以抑制α淀粉酶和α葡糖苷酶单独或与氨基糖组合
机译:盐析辅助浊点萃取分离富集的橄榄叶提取物中油橄榄苦苷及相关酚类化合物的抗氧化活性和热稳定性
机译:盐析 - 辅助浊点萃取分离富集橄榄叶提取物中橄榄苦苷及相关酚类化合物的抗氧化活性和热稳定性