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[해외논문] Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM)

LWT- Food science and technology, v.79, 2017년, pp.170 - 177  

Derrien, Maëlle (Department of Food Science, Université) ,  Badr, Ashraf (Laval, 2425, rue de l’Agriculture, Qué) ,  Gosselin, André (bec, QC G1V 0A6, Canada) ,  Desjardins, Yves (Department of Food Science, Université) ,  Angers, Paul (Laval, 2425, rue de l’Agriculture, Qué)

Abstract AI-Helper 아이콘AI-Helper

Abstract Industrial vegetables wastes contain valuable phytochemicals that can be used as a source of biomolecules. Spinach production yields about 25% of waste material that is high in lutein and in chlorophyll. A green extraction method, using ethanol and water as extraction solvents was develope...

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참고문헌 (32)

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