Effects of different solvents on total phenolic and total anthocyanin contents ofClitoria ternatea L. petal and their anti-cholesterol oxidation capabilities-Reference-Cited by-同舟云学术

Effects of different solvents on total phenolic and total anthocyanin contents ofClitoria ternatea L. petal and their anti-cholesterol oxidation capabilities

Published:2018-09-21 Issue:2 Volume:54 Page:424-431
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

López Prado Adriana S.¹²,Shen Yixiao¹,Ardoin Ryan¹,Osorio Luis F.²,Cardona Jorge²,Xu Zhimin¹^ORCID,Prinyawiwatkul Witoon¹^ORCID

Affiliation:

1. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA

2. Food Science and Technology Department; Panamerican School of Agriculture Zamorano; Municipality of San Antonio de Oriente, Francisco Morazan; Honduras, C.A

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13953/fullpdf

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