Comparison of free, conjugated, and insoluble‐bound phenolics and their antioxidant activities in oven‐drying and freeze‐drying bamboo ( Phyllostachys edulis ) shoot tips-Reference-Cited by-同舟云学术

Comparison of free, conjugated, and insoluble‐bound phenolics and their antioxidant activities in oven‐drying and freeze‐drying bamboo ( Phyllostachys edulis ) shoot tips

Published:2021-08-12 Issue:9 Volume:86 Page:4223-4243
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Jiaqiao¹²^ORCID,Li Wenting¹,Deng Zeyuan¹,Li Hongyan¹,Yu Yan²,Zhang Bing¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi China

2. School of Public Health Xi'an Jiaotong University Xi'an Shaanxi China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15881

Reference47 articles.

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3. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound

4. Aqueous and ethanolic extracts of Galinsoga parviflora and Galinsoga ciliata. Investigations of caffeic acid derivatives and flavonoids by HPTLC and HPLC-DAD-MS methods

5. HPLC-DAD-QTOF-MS profiling of phenolics from leaf extracts of two Tunisian fig cultivars: Potential as a functional food

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