Valorization of ghee residue (a dairy industry by-product) through microwave-assisted green extraction of phospholipids insights from process optimization, extraction kinetics, structural characterization and phospholipid fractions

Valorization of ghee residue (a dairy industry by-product) through microwave-assisted green extraction of phospholipids : insights from process optimization, extraction kinetics, structural characterization and phospholipid fractions

Copyright © 2025. Published by Elsevier Ltd.

Bibliographische Detailangaben
Veröffentlicht in:Waste management (New York, N.Y.). - 1999. - 209(2025) vom: 10. Okt., Seite 115163
1. Verfasser: Krishnegowda, Rajesh (VerfasserIn)
Weitere Verfasser: Sharma, Monika, Ravindra, Rekha Menon
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2025
Zugriff auf das übergeordnete Werk:Waste management (New York, N.Y.)
Schlagworte:Journal Article Antioxidant activity Ghee residue Liquid chromatography and mass spectrometry Microwave Phospholipids
Online verfügbar Volltext