Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices-Reference-Cited by-同舟云学术

Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

Published:2017-01 Issue: Volume:214 Page:269-276
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Jianfei,Zhu Qin,Dong Xue,Pan Hongyang,Chen Jie,Zheng Zong-Ping

Funder

National Basic Research Program of China

Natural Science Foundation of Jiangsu Province of China

Independent Research Program of State Key Laboratory of Food Science and Technology of China

Open Project Program of State Key Laboratory of Food Science and Technology of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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