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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
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Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal

Jean-Pierre Aka1, Francis Courtois, Loïc Louarme

  • 1Conservatoire National des Arts et Métiers, Chaire des Industries Agro-Alimentaires, UMR 1145 Ingénierie Procédés Aliments, 75141 Paris Cedex 03, France. jeanpierreaka@yahoo.fr

Food Chemistry
|February 16, 2013
PubMed

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