Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots
- DOI
- 10.3390/foods11091217
- Published
- 2022-04-22
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods11091217,
title = {Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots},
author = {Morad Chadni and Emilie Isidore and Etienne Diemer and Otmane Ouguir and Fanny Brunois and Régis Catteau and Laurent Cassan and Irina Ioannou},
year = {2022},
journal = {Foods},
doi = {10.3390/foods11091217},
url = {https://doi.org/10.3390/foods11091217}
}RIS
TY - JOUR TI - Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots AU - Morad Chadni AU - Emilie Isidore AU - Etienne Diemer AU - Otmane Ouguir AU - Fanny Brunois AU - Régis Catteau AU - Laurent Cassan AU - Irina Ioannou PY - 2022 JO - Foods DO - 10.3390/foods11091217 UR - https://doi.org/10.3390/foods11091217 ER -
APA
Chadni, M., Isidore, E., Diemer, E., Ouguir, O., Brunois, F., Catteau, R., Cassan, L., & Ioannou, I. (2022). Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots. Foods. https://doi.org/10.3390/foods11091217
Source records
- crossref · retrieved 2026-11-06T05:27:28.051Z