Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water
Limsangouan, Nipat, Milasing, Neeranuch, Thongngam, Masubon, Khuwijitjaru, Pramote, Jittanit, WeerachetLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14146
Date:
August, 2019
File:
PDF, 525 KB
english, 2019