Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa

Chemical composition and antioxidant activity of fresh and boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data were analyzed by principle component analysis and cluster analysis. All dried boiled CS from dried fresh CS slices form main cluster. The results...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Food Sci Technol
Egile Nagusiak: Miao, Jing, Wei, Kunhua, Li, Xia, Zhao, Chengcheng, Chen, Xuetao, Mao, Xinhui, Huang, Hanhan, Gao, Wenyuan
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer India 2017
Gaiak:
Original Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC5583105/
https://ncbi.nlm.nih.gov/pubmed/28928515
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2712-7
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