Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics-Reference-Cited by-同舟云学术

Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics

Published:2019-11-25 Issue:4 Volume:9 Page:563-574
ISSN:1878-5093
Container-title:Journal of Berry Research
language:
Short-container-title:JBR

Author:

Ruengdech Anchalee¹²,Siripatrawan Ubonrat¹²,Sangnark Arpathsra³,Benedetti Simona⁴,Buratti Susanna⁴

Affiliation:

1. Department of Food Technology, Faculty of Sciences, Chulalongkorn University, Bangkok, Thailand

2. The Novel Technology for Food Packaging & Control of Shelf Life Research Group, Chulalongkorn University, Bangkok, Thailand

3. Food Science and Technology Division, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Sathon, Bangkok, Thailand

4. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università deli Studi di Milano, Via Celoria 2, 20133 Milano, Italy

Publisher

IOS Press

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Biochemistry,Food Science

Reference30 articles.

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3. Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) products;Kamiloglu;Journal of Berry Research,2013

4. Biological properties of black mulberry-derived food products (Morus nigra L.);Kucelova;Journal of Berry Research,2016

5. Antioxidant activities and polyphenol content of Morus alba leaf extracts collected from varying regions;Kim;Biomedical reports,2014

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