Spectrophotometric determination content of phenolic compounds in plant extracts of milk thistle and peppermint

The relevance of using plant extracts of milk thistle and peppermint based on whey as natural sources of biologically active substances is proved. pH values and freezing point of milk thistle and peppermint extracts were determined, a Spectrophotometric method using Folin-Denis phosphor-molybdenum r...

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Hauptverfasser:	Lodygin, Alexey, Khalanskaya, Darya, Lodygina, Svetlana
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Chemical composition Flavonoids Freezing Melting points Milk Peppermint Phenols Phosphors Raw materials Reagents Spectrophotometry Whey
Online-Zugang:	Volltext
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