Optimization of polyphenol removal from kiwifruit juice using a macroporous resin-Reference-Cited by-同舟云学术

Optimization of polyphenol removal from kiwifruit juice using a macroporous resin

Author:

Gao Zhenpeng¹,Yu Zhifang²,Yue Tianli¹,Quek Siew Young³

Affiliation:

1. College of Food Science and Engineering; Northwest A&F University; Yangling 712100 P.R. China

2. College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 P.R. China

3. Food Science, School of Chemical Sciences; The University of Auckland; Auckland 1142 New Zealand

Funder

Specific Innovation Project for Science & Technology of Shaanxi Province

The Twelfth Five-Year-Plan of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference22 articles.

2. The area and production of kiwi of Shaanxi Province has been ranked first in the world;Sun;China Fruit News,2009

5. Contents of polyphenols in fruit and vegetables;Cieślik;Diagn Interv Imaging,2006

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