A Comparative Analysis of Phenolic Content, Antioxidant Activity, Antimicrobial Activity, and Chemical Profile of Coffea robusta Extracts Using Subcritical Fluid Extraction and Supercritical Carbon Dioxide Extraction
使用亚临界流体萃取和超临界二氧化碳萃取对咖啡提取物的酚含量、抗氧化活性、抗菌活性和化学特征进行比较分析
期刊:Foods
影响因子:4.7
doi:10.3390/foods12183443
Pattarin Supanivatin, Aluck Thipayarat, Suwit Siriwattanayotin, Paweena Ekkaphan, Anat Deepatana, Jakrapop Wongwiwat
