Phytochemical Profiles of Edible Kudzu (Pueraria thomsoniiBenth) Grown in China as Affected by Thermal Processing-Reference-Cited by-同舟云学术

Phytochemical Profiles of Edible Kudzu (Pueraria thomsoniiBenth) Grown in China as Affected by Thermal Processing

Published:2016-04-21 Issue:1 Volume:41 Page:e12754
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chen Y.J.¹,Cai W.X.¹,Xu B.J.¹

Affiliation:

1. Food Science and Technology Program; Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai Guangdong 519085 China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12754/fullpdf

Reference22 articles.

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4. High-performance thin-layer chromatographic fingerprints of isoflavonoids for distinguishing between Radix Puerariae lobate and Radix Puerariae thomsonii;Chen;J. Chromatogr. A,2006

5. Effect of pretreatment method on the content of phenolic compounds, vitamin c and antioxidant activity of dried dill;Galoburda;WASET,2012

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