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The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts

Crossref DOI link: https://doi.org/10.1016/j.foodchem.2018.07.154

Published Print: 2019-01

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Cvetanović, Aleksandra

Švarc-Gajić, Jaroslava

Zeković, Zoran

Jerković, Jelena

Zengin, Gokhan https://orcid.org/0000-0001-5384-8396
Gašić, Uroš

Tešić, Živoslav

Mašković, Pavle

Soares, Cristina

Fatima Barroso, M.

Delerue-Matos, Cristina

Đurović, Saša
Funding

Funding for this research was provided by:

Serbian Ministry of Education, Science and Technological Development (TR31013)

Serbian Ministry of Education, Science and Technological Development (172017)
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Text and Data Mining valid from 2019-01-01

Text and Data Mining valid from 2019-01-01
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This article is maintained by: Elsevier

Article Title: The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts

Journal Title: Food Chemistry

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2018.07.154

Content Type: article

Copyright: © 2018 Elsevier Ltd. All rights reserved.

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