Department of Food Science and Technology, Hungkuang University, Taichung
Department of Food Science and Technology, Hungkuang University, Taichung
Department of Food Science and Technology, Hungkuang University, Taichung
Copyright © 2015 Yi-Lin Chen, Jih-Min Sung, Sheng-Dun Lin et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Chen, Y. , Sung, J. and Lin, S. (2015) Effect of Extraction Methods on the Active Compounds and Antioxidant Properties of Ethanolic Extracts of Echinacea purpurea Flower.
American Journal of Plant Sciences,
6, 201-212. doi:
10.4236/ajps.2015.61023.