Effect of thermal and dry salt-curing processing on free and bound phenolics and antioxidant activity in Prunus mume fruits together with the phenolic bioaccessibility-Reference-Cited by-同舟云学术

Effect of thermal and dry salt-curing processing on free and bound phenolics and antioxidant activity in Prunus mume fruits together with the phenolic bioaccessibility

Published:2021-06 Issue: Volume:145 Page:111355
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

You Bangyan,Yang Shiying^ORCID,Yu Jiawen,Xian Wenyan,Deng Yu,Huang Wei,Li Wu,Yang Ruili^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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