HIGHLIGHTS
- who: Kamila Kulbat-Warycha and colleagues from the Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego St, Lodz, Poland have published the article: Bioactive Properties of Extracts from Plectranthus barbatus (Coleus forskohlii) Roots Received Using Various Extraction Methods, in the Journal: Molecules 2022, 8986 of /2022/
- what: The aim of this study was to verify various methods: shaking water bath (SWA) ultrasound-assisted (UAE) and microwave assisted (MAE) and their parameters to optimize the yield as well as maximize the concentration of polyphenols in extracts. The . . .
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