Optimization of Peeling Process of Dried ‘Hui’ Jujube and Changes of the Functional Components
In this study, Xinjiang dry ‘Hui’ jujube was peeled by lye. The antioxidant activity was evaluated on the scavenging ability on ABTS+ free radicals and iron reducing ability. The changes of metabolites were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The peeling process of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120120 |