Comparison of different extraction methods for the extraction of major bioactive flavonoid compounds from spearmint (Mentha spicata L.) leaves

Food and Bioproducts Processing - Tập 89 Số 1 - Trang 67-72 - 2011
Mandana Bimakr1, Russly Abdul Rahman2,1, Farah Saleena Taip1, Ali Ganjloo2, Liza Md Salleh1,3, Jinap Selamat4, Azizah Abdul Hamid4, Md. Zaidul Islam Sarker4
1Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia
2Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400, Serdang, Selangor, Malaysia
3Faculty of Chemical and Natural Resources Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
4Department of Food Science, Faculty of Food science and Technology, University Putra Malaysia, 43400 Serdang, Selangor, Malaysia

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