The mechanism of hydrothermal hydrolysis for glycyrrhizic...

Food Chemistry 2016 / 01 Vol. 190

The mechanism of hydrothermal hydrolysis for glycyrrhizic acid into glycyrrhetinic acid and glycyrrhetinic acid 3-O-mono-β-d-glucuronide in subcritical water

Fan, Rui, Li, Nan, Xu, Honggao, Xiang, Jun, Wang, Lei, Gao, Yanxiang
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Volume:
190
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.06.039
Date:
January, 2016
File:
PDF, 1.06 MB
english, 2016
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