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Antioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds.
Tandee, Kanokwan; Kittiwachana, Sila; Mahatheeranont, Sugunya.
Afiliação
  • Tandee K; Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand.
  • Kittiwachana S; Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for the Development of Health-Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Mahatheeranont S; Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for the Development of Health-Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address: sugunya.m@cmu.ac.th.
Food Chem ; 348: 128921, 2021 Jun 30.
Article em En | MEDLINE | ID: mdl-33540299
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Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Assunto principal: Sementes / Vinho / Sapindaceae / Compostos Orgânicos Voláteis / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Tailândia
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Assunto principal: Sementes / Vinho / Sapindaceae / Compostos Orgânicos Voláteis / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Tailândia