Superfine grinding modulates the volatile profile and enhances physical properties, chemical components and bio-activities of Carthamus tinctorius L. by microstructural destruction
Abstract In this study, safflower powders with varying particle sizes were prepared by conventional and superfine grinding methods. Results of particle size distribution, morphology, color, flow and hydration properties, Fourier transform infrared spectra, and volatile components showed that superfi...
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| 主要な著者: | , , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Nature
2026-04-01
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| シリーズ: | Food, Nutrition and Health |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/s44403-026-00054-3 |
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