Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (Panax notoginseng) flower powders-Reference-Cited by-同舟云学术

Effects of superfine grinding on the physicochemical properties and antioxidant activities of Sanchi (Panax notoginseng) flower powders

Published:2020-05-07 Issue:1 Volume:58 Page:62-73
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Wu Zhaogen,Ameer Kashif,Jiang Guihun

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04514-2.pdf

Reference34 articles.

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5. Ghodki BM, Goswami TK (2016) Effect of grinding temperatures on particle and physicochemical characteristics of black pepper powder. Powder Technol 299:168–177

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