Retention of total phenolic content and antioxidant activity in the concentration of broccoli extract by progressive freeze concentration
A conventional evaporation is known to involve high temperature process which could destroy the heatsensitive compound in a plant extract. In this study, a green and low-cost alternative concentration technique namely progressive freeze concentration (PFC) has been introduced to concentrate broccoli...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
De Gruyter Open Ltd
2020
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083394319&doi=10.1515%2fijfe-2019-0237&partnerID=40&md5=cf0ffecd86fa268e7163aa9d2ee8e133 http://eprints.utp.edu.my/23102/ |
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