Investigation of physicochemical properties and antioxidant activity of ultrafine bamboo leaf powder prepared by ball milling-Reference-Cited by-同舟云学术

Investigation of physicochemical properties and antioxidant activity of ultrafine bamboo leaf powder prepared by ball milling

Published:2020-05-03 Issue:7 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ge Qing¹^ORCID,Li Hangqing¹,Wu Pengtao¹,Sha Ruyi¹,Xiao Zhuqian¹,Dai Jing¹,Mao Jianwei¹

Affiliation:

1. Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical ManufacturingKey Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang ProvinceSchool of Biological and Chemical EngineeringZhejiang University of Science and Technology Hangzhou P.R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14506

Reference34 articles.

1. Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum

2. Ball Milling Improves Extractability and Affects Molecular Properties of Psyllium (Plantago ovata Forsk) Seed Husk Arabinoxylan

3. Quantitative determination of pneumococcal capsular polysaccharide serotype 14 using a modification of phenol–sulfuric acid method

4. Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction;Eliasson L.;Food Science and Technology,2017

5. GB/T 8313‐2008.Detection method of tea polyphenol and catechins in Tea.

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