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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...
Gorde:
| Argitaratua izan da: | Food Sci Biotechnol |
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| Egile Nagusiak: | , , , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Singapore
2019
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| 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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