Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities-Reference-Cited by-同舟云学术

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KONG Wan-Qing¹,LIU Ming-Wei¹,WANG Shou-Tao¹,GAO Hui-Hui¹,QIN Zhao¹^ORCID,LIU Hua-Min¹,WANG Xue-De¹^ORCID,HE Jing-Ren²

Affiliation:

1. Henan University of Technology, China

2. Wuhan Polytechnic University, China; Wuhan Polytechnic University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101380&tlng=en

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3. Structural analysis of proanthocyanidins isolated from fruit stone of Chinese hawthorn with potent antityrosinase and antioxidant activity;Chai W. M.;Journal of Agricultural and Food Chemistry,2014

4. Detailed chemical composition of condensed tannins via quantitative 31P NMR and HSQC analyses: acacia catechu, schinopsis balansae, and acacia mearnsii;Crestini C.;Journal of Natural Products,2016

5. Strategies for the extraction and analysis of non-extractable polyphenols from plants;Domínguez-Rodríguez G.;Journal of Chromatography. A,2017

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