Optimization of the extraction of antioxidants from winery wastes using cloud point extraction and a surfactant of natural origin (lecithin)

被引：0
|
作者：
Aggeliki Alibade
Georgia Batra
Eleni Bozinou
Chrysanthi Salakidou
Stavros Lalas
机构：
[1] University of Thessaly,Department of Food Science and Nutrition
来源：
Chemical Papers | 2020年 / 74卷
关键词：
Natural antioxidants; Winery wastes; Surfactant; Cloud point extraction (CPE); Polyphenols; Lecithin;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：4517 / 4524
页数：7
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