Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
This study was specifically aimed to investigate the effects of extraction temperatures on tannin and antioxidant activity; the interaction between these two responses towards the processing parameter chosen. The main bioactive compound; tannin was extracted from Quercus infectoria (Manjakani) galls...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
Elsevier Ltd.
2019
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/88943/ https://dx.doi.org/10.1016/j.bcab.2019.101104 |
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