Different thermal drying methods affect the phenolic...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 06 Vol. 79

Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries

Zhao, Guanghe, Zhang, Ruifen, Liu, Lei, Deng, Yuanyuan, Wei, Zhencheng, Zhang, Yan, Ma, Yongxuan, Zhang, Mingwei
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Volume:
79
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.01.039
Date:
June, 2017
File:
PDF, 492 KB
english, 2017
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