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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Liu, Hui, Liu, Jiechao, Lv, Zhenzhen, Yang, Wenbo, Zhang, Chunling, Chen, Dalei, Jiao, Zhonggao
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2019
Pynciau:
Original Article
Mynediad Ar-lein: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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