Optimization of Ultrahigh-Pressure Extraction of Polyphenolic Antioxidants from Green Tea by Response Surface Methodology

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2538-2546

  Xi, Jun ^a   Wang, Baishu ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Green tea; Response surface methodology; Total phenolic content; Ultrahigh pressure extraction

Indexed keywords

ANTI-OXIDANT ACTIVITIES; GREEN TEA; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLIC CONTENT; ULTRAHIGH PRESSURE;

AGENTS; ETHANOL; FLAVONOIDS; OPTIMIZATION; SURFACE PROPERTIES;

EXTRACTION;

EID: 84881557733     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0891-9     Document Type: Article

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