2016•International Food Research JournalRequires access

Effect of solvent types and extraction times on phenolic and flavonoid contents and antioxidant activity in leaf extracts of Amomum chinense C.

Sunan Butsat, Sirithon Siriamornpun

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Key concepts: Flavonoid, Chemistry, Extraction (chemistry), Antioxidant, Traditional medicine, Food science, Solvent, Solvent extraction

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Effect of solvent types and extraction times on phenolic and flavonoid contents and antioxidant activity in leaf extracts of Amomum chinense C. — Research Paper | ScholarLens