Effects of high-pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit pericarp

International Journal of Food Science and Technology

Volumn 44, Issue 5, 2009, Pages 960-966

  Prasad, Nagendra K ^a   Yang, Bao ^a   Zhao, Mouming ^b   Wang, Biao S ^b   Chen, Feng ^c   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidant; Extraction; High pressure; Litchi fruit; Phenolic content

Indexed keywords

LITCHI CHINENSIS;

EID: 64449085504     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01768.x     Document Type: Article

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