Optimization of the Extraction Process for Chicory Bitter Principles and Analysis of Its in Vitro Antioxidant Activity
To fully utilize chicory resources and explore the value of chicory bitterness in by-products from chicory powder processing, this study based on single-factor experiments, used ultrasonic technology combined with response surface methodology to extract chicory root bitters and optimize the paramete...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090104 |