Effects of various temperatures and pH values on the extraction yield of phenolics from litchi fruit pericarp tissue and the antioxidant activity of the extracted anthocyanins

Autoria(s): Ruenroengklin N; Zhong J; Duan XW; Yang B; Li JR; Jiang YM
Data(s)

2008
Identificador

http://ir.scbg.ac.cn/handle/344003/389

http://www.irgrid.ac.cn/handle/1471x/14437
Fonte

Ruenroengklin N； Zhong J； Duan XW； Yang B； Li JR； Jiang YM.Effects of various temperatures and pH values on the extraction yield of phenolics from litchi fruit pericarp tissue and the antioxidant activity of the extracted anthocyanins,International Journal of Molecular Sciences ,2008,9(7):1333-1341
Tipo

期刊论文
Acesso ao item digital