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Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants.
Yang, Qiong-Qiong; Gan, Ren-You; Ge, Ying-Ying; Zhang, Dan; Corke, And Harold.
Affiliation
  • Yang QQ; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. yangqiongqiong@sjtu.edu.cn.
  • Gan RY; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. renyougan@sjtu.edu.cn.
  • Ge YY; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. gy1994@sjtu.edu.cn.
  • Zhang D; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. zhang.dan@sjtu.edu.cn.
  • Corke AH; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. hcorke@sjtu.edu.cn.
Antioxidants (Basel) ; 8(4)2019 Apr 01.
Article in En | MEDLINE | ID: mdl-30939819
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Antioxidants (Basel) Year: 2019 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Antioxidants (Basel) Year: 2019 Document type: Article Affiliation country: Country of publication: