Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers
Jana Šic Žlabur(University of Zagreb), Sandra Voća(University of Zagreb), Sanja Radman(University of Zagreb), Maja Pleša(University of Zagreb), Ante Galić(University of Zagreb), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Francisco J. Barba(Universitat de València), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Suzana Rimac Brnčić(University of Zagreb), Gabriele Rocchetti(Università Cattolica del Sacro Cuore), Mladen Brnčić(University of Zagreb), Ivanka Žutić(University of Zagreb), Luigi Lucini(Università Cattolica del Sacro Cuore)
Cited by 63
Related Papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
|Antioxidants|2019|1.9k
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
|Molecules|2021|531
Active packaging films with natural antioxidants to be used in meat industry: A review
|Food Research International|2018|436
Berries extracts as natural antioxidants in meat products: A review
|Food Research International|2017|395