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Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties
Hawthorn fruits are rich in nutrients and antioxidant compounds. Dehydration is the major processing and preservation method for hawthorn fruits. The rates of moisture loss; polyphenol, flavonoid and triterpenoid acid contents; and antioxidant activities and their relationships were investigated in...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2019
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525699/ https://ncbi.nlm.nih.gov/pubmed/31168127 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03720-x |
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