Effect of steaming processing on phenolic profiles and cellular antioxidant activities of castanea mollissima

Molecules

Volumn 24, Issue 4, 2019, Pages

  Zhang, Fangyuan ^a   Liu, Fengyuan ^b   Abbasi, Arshad Mehmood ^c   Chang, Xiaoxiao ^d   Guo, Xinbo ^b  

^a SOUTHWEST UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c COMSATS Institute of Information Technology ^*  (Pakistan)

^d INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Antioxidant activity; Cellular accessibility; Chestnut; Phenolics; Steaming

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; FAGACEAE; FOOD HANDLING; HEAT; ISOLATION AND PURIFICATION; WATER VAPOR;

ANTIOXIDANTS; FAGACEAE; FLAVONOIDS; FOOD HANDLING; HOT TEMPERATURE; PHENOLS; PLANT EXTRACTS; STEAM;

EID: 85061657219     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules24040703     Document Type: Article

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