https://www.selleckchem.com/products/en460.html
Pasteurization showed minor effects on the chemical composition of fresh juice while digestion, as a result of gastrointestinal enzymes had more effect but mainly on the number and position of the sugar units rather than affecting the flavonoid moiety which preserve the main nutritive values.A response surface methodology was used to study the conditions for a maximum recovery of phenolics from processing kiwi fruit residues. Ethanolic extracts were prepared with different conditions of pH (2, 5, 1, temperature (30, 50 and 70 ºC) and ti
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