Extraction of Phytochemicals from Maypole Apple by Subcritical Water

The Maypole apple is a new, promising species of small apples with a prominent flavor and deep red flesh and peel. This study divided Maypole apples into outer flesh, inner flesh, and peel, and used subcritical water at 100–175 °C for 10–30 min to extract various phytochemicals (procyanidin B2 (PB2)...

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Detalles Bibliográficos
Autores principales: Tsai, Menghsuan, Zhu, Li, Maeda, Shinya, Wang, Tao, Diono, Wahyu, Goto, Motonobu, Kanda, Hideki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653817/
https://www.ncbi.nlm.nih.gov/pubmed/36360066
http://dx.doi.org/10.3390/foods11213453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653817/
https://www.ncbi.nlm.nih.gov/pubmed/36360066
http://dx.doi.org/10.3390/foods11213453

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