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Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.

The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS. Significan...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Biotechnol
Egile Nagusiak: Tan, Si, Tang, Jianmin, Shi, Wenjing, Wang, Zhuwei, Xiang, Yuanyuan, Deng, Tingwei, Gao, Xiaoxu, Li, Wenfeng, Shi, Shengyou
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer Singapore 2019
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7105535/
https://ncbi.nlm.nih.gov/pubmed/32257518
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00674-w
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