Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing

Author:

Cai Ruo-chun1,Li Li1,Yang Mei2,Cheung Hon-Yeung2,Fu Liang3

Affiliation:

1. Research and Development Center of Food Proteins; College of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China

2. Research Group for Bioactive Products; Department of Biomedical Sciences; City University of Hong Kong; Tat Chee Avenue Hong Kong SAR China

3. Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China

Funder

National High Technology Research and Development Program of China

International Cooperation Program of Science and Technology

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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