| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542700 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Used orthogonal array design matrix to optimize experimental conditions. ⺠An optimized MAE method for antioxidants in downstream wastes of potato processing. ⺠Identification and analysis of phenolics of the potato processing downstream wastes. ⺠Supernatant of the waste had the highest TPC and antioxidant activities. ⺠The predominant phenolic compound and contributor to antioxidant activity was chlorogenic acid.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Tao Wu, Jun Yan, Ronghua Liu, Massimo F. Marcone, Haji Akber Aisa, Rong Tsao,