Effect of Emblica Polyphenols on the Processing Quality of Fried Instant Noodles
Macroporous adsorption resin LSA-10 was used to purify emblica polyphenol (EP), while the purified polyphenols were added into flour to make fried instant noodles and the major phenolic compounds were measured by high performance liquid chromatography. The effects of EP on cooking characteristics, t...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050003 |
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