Ultrasonic Assisted Extraction Process of Flavonoids from Houttuynia cordata Thunb and Its Antioxidant Activity
To optimize the process of ultrasound-assisted enzymatic extraction of total flavonoids from the roots of Houttuynia cordata, the appropriate liquid to material ratio, particle size, ethanol concentration, enzymatic digestion time, and enzyme addition was screened out by single-factor experiments, a...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Chinês |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Edice: | Shipin gongye ke-ji |
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| On-line přístup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060148 |
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