Comparative study of browning, phenolic profiles, antioxidant and antiproliferative activities in hot air and vacuum drying of lily (Lilium lancifolium Thunb.) bulbs-Reference-Cited by-同舟云学术

Comparative study of browning, phenolic profiles, antioxidant and antiproliferative activities in hot air and vacuum drying of lily (Lilium lancifolium Thunb.) bulbs

Published:2023-07 Issue: Volume:184 Page:115015
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Bing,Quan Hong,Cai Yixi,Han Xinghao,Kang Houyu,Lu Yazhou,Cheng Hao,Xiang Nan,Lan Xiaozhong,Guo Xinbo^ORCID

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of roasting conditions on the antioxidant compounds of quinoa seeds;Ariel Carciochi;International Journal of Food Science and Technology,2016

5. Effect of four drying methods on the quality of osmotically dehydrated cranberries;Beaudry;Drying Technology,2004

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