Volume 13, Issue 52 (2016)
FSCT 2016, 13(52): 173-184 |
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Dehle i Z, Fahim Danesh M, Sahari M A. بررسی مقایسهای استخراج عصاره فلفل قرمز به روشهای امواج فراصوت و حرارتی و تأثیر آن بر پایداری اکسایشی روغن زیتون بکر. FSCT 2016; 13 (52) :173-184
URL: http://fsct.modares.ac.ir/article-7-484-en.html
URL: http://fsct.modares.ac.ir/article-7-484-en.html
Abstract: (4536 Views)
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Keywords: Red pepper, Polyphenolic component, Ultrasonic extraction, Thermal extraction, Virgin olive oil
Received: 2015/05/18 | Accepted: 2016/01/18 | Published: 2016/05/21
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