Enzymatic Deastringent Fruit Powder of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.): Preparation, Antioxidant Activity Investigation and Metabolomics Analysis

Sea buckthorn is a valuable medicinal and edible plant, but the sour and astringent taste of its fruit limits the development of the related processing industry. This study focused on establishing the optimal composite enzymatic hydrolysis strategy to reduce acerbity during processing of sea bucktho...

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Autores principales:	Jiaxuan Xie, Liting Lin, Haoran Yang, Daren Wu, Zhengxiao Zhang, Shan Lin, Feng Kang, Lingyu Zhang, Jian Li
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2026-06-01
Colección:	Foods
Materias:	sea buckthorn enzymolysis deastringency antioxidant activity metabolomics analysis
Acceso en línea:	https://www.mdpi.com/2304-8158/15/12/2240
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