Pressurized liquid extraction of flavonoids from spinach

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Howard, L ^a   Pandjaitan, N ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Antioxidant capacity; Flavonoids; Phenolics; Pressurized liquid extraction; Spinach

Indexed keywords

ALCOHOL; ANTIOXIDANT; FLAVONOID; PLANT EXTRACT; SOLVENT; WATER;

ARTICLE; CHEMISTRY; FRACTIONATION; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; PRESSURE; SPINACH; TEMPERATURE;

ANTIOXIDANTS; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; FLAVONOIDS; MAILLARD REACTION; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PLANT EXTRACTS; PRESSURE; SOLVENTS; SPINACIA OLERACEA; TEMPERATURE; WATER;

SPINACIA OLERACEA;

EID: 41749111577     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00658.x     Document Type: Article

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