with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Volume 1 (2005)
Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity

Fatemeh Farzaneh Moghaddam; Javad Sargolzaei; Shadi Bolourian

Volume 15, Issue 5 , November and December 2019, , Pages 529-542

https://doi.org/10.22067/ifstrj.v15i5.74636

Abstract
  Introduction: The term antioxidant is said to be compounds that are delaying or preventing oxidization of a substance at their own presence, which leads to reach a stabilized food quality (Collins, 2005). Natural antioxidants are often phenolic compounds that exist in all parts of a plant. These compounds ...  Read More