Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds-Reference-Cited by-同舟云学术

Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds

Published:2017-10-09 Issue:13 Volume:54 Page:4405-4415
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Phahom Traiphop,Kerr William L.,Pegg Ronald B.,Phoungchandang Singhanat

Funder

Royal Golden Jubilee

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2917-9/fulltext.html

Reference23 articles.

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4. Li S, Shah NP (2013) Effects of various heat treatments on phenolic profiles and antioxidant activities of Pleurotus eryngii extracts. J Food Sci 78:1122–1129

5. Li N, Taylor LS, Mauer LJ (2011) Degradation kinetics of catechin in green tea power: effect of temperature and relative humidity. J Agric Food Chem 59:6082–6090

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