Chapter 5 - Microwave-Assisted Extraction of Antioxidants and Food Colors - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Book Sections Year : 2013

Chapter 5 - Microwave-Assisted Extraction of Antioxidants and Food Colors

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02810980

Submitted on : Saturday, June 6, 2020-9:09:59 AM

Last modification on : Wednesday, May 31, 2023-8:20:38 PM

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hal-02810980 , version 1 (06-06-2020)

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Ying Li, Anne-Sylvie Fabiano-Tixier, Maryline Abert Vian, Farid Chemat. Chapter 5 - Microwave-Assisted Extraction of Antioxidants and Food Colors. Microwave-assisted Extraction for Bioactive Compounds : Theory and Practice, 1ère ed., Springer Science+Business Media, 238 p., 2013, Food Engineering Series, 978-1-4614-4829-7. ⟨10.1007/978-1-4614-4830-3_5⟩. ⟨hal-02810980⟩

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