期刊论文详细信息
Food Technology and Biotechnology | |
Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies | |
José Alberto Mendoza-Espinoza1  Darío R. Gómez-Linton2  Laura J. Pérez-Flores3  Angélica Román-Guerrero3  Juan Manuel Villa-Hernández3  Silvestre Alavez4  Ricardo Lobato-Ortiz4  Arturo Navarro-Ocaña5  | |
[1] Autonomous University of Mexico City, Liberty House Campus, Ermita Iztapalapa Road 4163, 09620, Iztapalapa, Mexico City, Mexico;Biotechnology Ph.D. Program, Metropolitan Autonomous University, Iztapalapa Campus, F.F. C.C. St. Rafael Atlixco Ave. 186, 09310, Mexico City, Mexico;Metropolitan Autonomous University, Iztapalapa Campus, F.F. C.C. St. Rafael Atlixco Ave. 186, 09310, Iztapalapa, Mexico City, Mexico;Metropolitan Autonomous University, Lerma Unit, Herons Ave. 10, 52005, Lerma de Villeda, Mexico State, Mexico;National Autonomous University of Mexico, Outer Circuit, Coyoacan, 04510, Mexico City, Mexico; | |
关键词: lipophilic antioxidants; native tomato genotype; enzyme-assisted extraction; sonication; green solvents; | |
DOI : | |
来源: DOAJ |
【 授权许可】
Unknown