Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt

Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant activity and flavor before and after cellulas...

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Bibliographic Details
Main Authors: Guilan Jiang, Binbin Li, Zhuhong Ding, Jingyi Zhu, Silin Li
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Cellulase
Rosa roxburghii Tratt
Antioxidant activity
HS-GC-IMS
Electronic nose
Electronic tongue
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400035X

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http://www.sciencedirect.com/science/article/pii/S259015752400035X

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