Effect of slightly acidic electrolysed water on functional components, antioxidant and α‐glucosidase inhibitory ability of buckwheat sprouts-Reference-Cited by-同舟云学术

Effect of slightly acidic electrolysed water on functional components, antioxidant and α‐glucosidase inhibitory ability of buckwheat sprouts

Published:2021-02-03 Issue:7 Volume:56 Page:3463-3473
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Hao Jianxiong¹²^ORCID,Li Jiaxin¹²,Zhao Dandan¹²^ORCID

Affiliation:

1. College of Bio Science and Engineering Hebei University of Science and Technology No.70 Yuhuadonglu Shijiazhuang Hebei050018China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) No.11, Fucheng Road Beijing100048China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14972

Reference28 articles.

1. Changes in Nonnutritional Factors and Antioxidant Activity during Germination of Nonconventional Legumes

2. Plant phenolics: Recent advances on their biosynthesis, genetics, and ecophysiology

3. Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits

4. Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture

5. Chemical fingerprint and quantitative analysis of flavonoids for quality control of Sea buckthorn leaves by HPLC and UHPLC-ESI-QTOF-MS

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