領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
期刊集群
Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient
來源：食品科學(xué)網(wǎng) 閱讀量: 377 發(fā)表時間: 2017-03-07
作者: Shalika Ranaa,b, Sakshi Gupta d, Ajay Ranaa,c, Shashi Bhushan a,b,?
關(guān)鍵詞: Dietary fiber; Drying; Apple pomace; Polyphenols; Antioxidant
摘要:

Apple pomace is a waste biomass generated after apple fruit processing. In present investigation, efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile. Different drying techniques were employed

電話: 010-87293157 地址: 北京市豐臺區(qū)洋橋70號

版權(quán)所有 @ 2023 中國食品雜志社 京公網(wǎng)安備11010602060050號 京ICP備14033398號-2

漳浦县| 福海县| 广饶县| 乌什县| 内江市| 桦甸市| 达拉特旗| 定西市| 平山县| 宁德市| 潜江市| 仪陇县| 稻城县| 开平市| 邹平县| 阜阳市| 抚顺市| 正宁县| 牡丹江市| 金川县| 寿宁县| 富蕴县| 泰来县| 任丘市| 化州市| 达拉特旗| 孝感市| 固阳县| 五华县| 南木林县| 中方县| 秦皇岛市| 东兰县| 碌曲县| 体育| 扎鲁特旗| 武夷山市| 海伦市| 容城县| 靖州| 黔西|