Phenolics extraction from sweet potato peels: key factors screening through a placket-burman design
Sweet potato peels usually considered as waste in food service operations may be upgraded into value added functional foods with high phenolic content and antioxidant activity. The effect of nine extraction variables was identified as relevant in previous phenolics extraction studies, because solven...
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| Format: | article |
| Language: | eng |
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2012
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| Online Access: | http://hdl.handle.net/10400.1/1841 |
| Country: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/1841 |