Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn - Concepedia

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Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn

99

Citations

30

References

2020

Year

Meiying Li, Ximiao Chen, Jie Deng, Dongmei Ouyang, Da Wang, Yuxuan Liang, Yongchun Chen, Yuanming Sun

Food ChemistryBound Phenolic CompoundsAntioxidant ActivitiesThermal ProcessingPhytochemistryPhytochemicalPolyphenolics

References

	Year	Citations

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