Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices - Concepedia

Concepedia

Publication | Closed Access

Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

34

Citations

36

References

2016

Year

Jianfei He, Qin Zhu, Xue Dong, Hongyang Pan, Jie Chen, Zong‐Ping Zheng

Food ChemistryPotential ApplicationMicroemulsionPhytochemistryPhytochemicalPolyphenolics

References

	Year	Citations

Page 1