Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use

[Image: see text] The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin–Ciocal...

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Detalles Bibliográficos
Autores principales: Puganen, Anna, Kallio, Heikki P., Schaich, Karen M., Suomela, Jukka-Pekka, Yang, Baoru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2018
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6203183/
https://www.ncbi.nlm.nih.gov/pubmed/29529370
http://dx.doi.org/10.1021/acs.jafc.8b00177

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6203183/
https://www.ncbi.nlm.nih.gov/pubmed/29529370
http://dx.doi.org/10.1021/acs.jafc.8b00177

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