Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing-Reference-Cited by-同舟云学术

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

Published:2016-05-24 Issue:7 Volume:51 Page:1721-1730
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13149/fullpdf

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