Effects of different blanching methods on active components and antioxidant capacity of banana peels
Banana peels were treated using steam, microwave, and boiling water blanching methods to determine the content of active components (total phenols, total flavonoids, hydrolyzable tannins, and condensed tannins) in the peel extracts, as well as their antioxidant capacity, to study the impact of diffe...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Chinês |
| 出版事項: |
Editorial Department of Feed Research
2024-12-01
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| シリーズ: | Siliao yanjiu |
| 主題: | |
| オンライン･アクセス: | http://SLYJ.publish.founderss.cn/thesisDetails#10.13557/j.cnki.issn1002-2813.2024.24.018 |
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