Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
2. College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
Abstract
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO02903K
Reference55 articles.
1. Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate
2. Analyses of Arbutin and Chlorogenic Acid, the Major Phenolic Constituents in Oriental Pear
3. Study on chemical composition, anti-inflammatory and anti-microbial activities of extracts from Chinese pear fruit (Pyrus bretschneideri Rehd.)
4. Mathematical model of the ratio of sucrose added to dangshan pear paste based on GC analysis of d-allose as the characteristic component
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