Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.

作者：Si Tan, Jianmin Tang, Wenjing Shi, Zhuwei Wang, Yuanyuan Xiang, Tingwei Deng, Xiaoxu Gao, Wenfeng Li, Shengyou Shi · 发表于：Food Science and Biotechnology · 年份：2019 · DOI：10.1007/s10068-019-00674-w · 被引用次数：28 · 研究领域：Phytochemicals and Antioxidant Activities、Food Quality and Safety Studies、Polysaccharides and Plant Cell Walls