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Extraction of Phytochemicals from Maypole Apple by Subcritical Water
- Menghsuan Tsai,
- Li Zhu,
- Shinya Maeda,
- Tao Wang,
- Wahyu Diono,
- Motonobu Goto and
- Hideki Kanda
The Maypole apple is a new, promising species of small apples with a prominent flavor and deep red flesh and peel. This study divided Maypole apples into outer flesh, inner flesh, and peel, and used subcritical water at 100–175 °C for 10&nd...