Title of article
Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum Original Research Article
Author/Authors
Yi Chen، نويسنده , , Mingyong Xie، نويسنده , , Xiaofeng Gong، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
9
From page
162
To page
170
Abstract
Viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Microwave-assisted extraction , Triterpenoid saponins , Ganoderma atrum
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167383
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