Impact of Phenolic Constituents and Antioxidant Activities of Acer truncatum Leaves and Flowers upon Different Thermal Treatments
In order to promote the development and application of Acer truncatum leaves and flowers in the food area, in this study, the dynamic changes of their phenolic composition and antioxidant activity were investigated under steam, microwave, and baking treatments, meanwhile, three time periods were fur...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030260 |