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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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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Singapore
2019
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| Materias: | |
| Acceso en línea: | 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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