| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8890263 | LWT - Food Science and Technology | 2018 | 31 Pages |
Abstract
After modeling the responses, the highest extraction efficiency was obtained at 32â¯Â°C and 120â¯min; similar conditions were necessary to obtain the maximum contents of chlorophyll, carotenoid, and phenolic compounds, but the maximum content of volatile compounds was obtained at 22â¯Â°C. Therefore, it has also realized a combined optimization of total phenolics and total volatiles.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Alfonso M. Vidal, Sonia Alcalá, Antonia de Torres, Manuel Moya, Francisco EspÃnola,