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...

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Vydáno v:Food Sci Biotechnol
Hlavní autoři: Tan, Si, Tang, Jianmin, Shi, Wenjing, Wang, Zhuwei, Xiang, Yuanyuan, Deng, Tingwei, Gao, Xiaoxu, Li, Wenfeng, Shi, Shengyou
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer Singapore 2019
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Article
On-line přístup: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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