Ultrasound processing of coffee silver skin, brewer's spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study.

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第一作者： Zhihang,Zhang

第一单位： Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland.

作者： Zhihang,Zhang ^[1] ; Mahesha M,Poojary ^[2] ; Alka,Choudhary ^[3] ; Dilip K,Rai ^[3] ; Marianne N,Lund ^[4] ; Brijesh K,Tiwari ^[1]

作者单位： Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland. ^[1] Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. ^[2] Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, D15 KN3K Ireland. ^[3] Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.;Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark. ^[4]

关键词 Food processing wastes Green extraction Nonconventional extraction Polyphenol profile Ultrasound treatment Waste valorization

DOI 10.1007/s13197-020-04738-2

PMID 33967324

发布时间 2022-07-16

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准确一般字义偏差语意偏离译文作用小提交