Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix-Reference-Cited by-同舟云学术

Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix

Published:2017-04-26 Issue:6 Volume:52 Page:1324-1332
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wang Ying¹,Chen Xuetao¹,Zhao Chengcheng¹,Miao Jing¹,Mao Xinhui¹,Li Xia¹,Gao Wenyuan¹

Affiliation:

1. Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China

Funder

Science and Technology Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13403/fullpdf

Reference28 articles.

1. Extraction and chemical characterization of Angelica sinensis polysaccharides and its antioxidant activity;Ai;Carbohydrate Polymers,2013

2. High molecular weight melanoidins from coffee brew;Bekedam;Journal of Agricultural and Food Chemistry,2006