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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...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2019
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| 主題: | |
| オンライン･アクセス: | 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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