Thermal Degradation Kinetics of Nicotinic Acid, Pantothenic Acid and Catechin Derived from Averrhoa bilimbi Fruits
Averrhoa bilimbi fruits contain appreciable amounts of polyphenolic compounds such as nicotinic acid, pantothenic acid and catechin, which can be recovered for use as food supplements. The recovery process of these polyphenols is often accomplished at slightly elevated temperatures, thus it is vital...
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Royal Society of Chemistry
2015
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| Online Access: | http://dx.doi.org/10.1039/C5RA11950B http://dx.doi.org/10.1039/C5RA11950B http://umpir.ump.edu.my/11821/1/67%20Norlia_RSC_Adv_authorreprints.pdf http://umpir.ump.edu.my/11821/7/Thermal%20Degradation%20Kinetics%20Of%20Nicotinic%20Acid%2C%20Pantothenic%20Acid%20And%20Catechin%20Derived%20from%20Averrhoa%20Bilimbi%20Fruits.pdf |
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Internet
http://dx.doi.org/10.1039/C5RA11950Bhttp://dx.doi.org/10.1039/C5RA11950B
http://umpir.ump.edu.my/11821/1/67%20Norlia_RSC_Adv_authorreprints.pdf
http://umpir.ump.edu.my/11821/7/Thermal%20Degradation%20Kinetics%20Of%20Nicotinic%20Acid%2C%20Pantothenic%20Acid%20And%20Catechin%20Derived%20from%20Averrhoa%20Bilimbi%20Fruits.pdf