Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design
Bilge Taşkın, Zeynep Aksoylu Özbek
Topics & Concepts
Gallic acidChemistryCatechinDPPHExtraction (chemistry)Aqueous solutionResponse surface methodologyGreen teaCentral composite designScavengingFlavonoidChromatographyMicrowavePolyphenolFood scienceNuclear chemistryAntioxidantOrganic chemistryQuantum mechanicsPhysicsTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies