Effect of ultrasonic pretreatment for lignan accumulation in flax sprouts (Linum usitatissimum L.).

Wu, Yixin; Wang, Hong; Gao, Fangyang; Wang, Yufu; Guo, Xinbo; Qiu, Caisheng

Wu, Yixin; Wang, Hong; Gao, Fangyang; Wang, Yufu; Guo, Xinbo; Qiu, Caisheng.

Afiliação

Wu Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Wang H; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Gao F; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Wang Y; Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China.
Guo X; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: guoxinbo@scut.edu.cn.
Qiu C; Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China. Electronic address: qiucaisheng@caas.cn.

Food Chem ; 370: 131067, 2022 Feb 15.

Article em En | MEDLINE | ID: mdl-34537430

Assuntos

Linho; Lignanas; Ultrassom

Palavras-chave

Biosynthesis; Lignin; Linum usitatissimum; Sprouts; Ultrasonic pretreatment

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lignanas / Linho Tipo de estudo: Guideline Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article

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