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Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature.
Sun, Jianxia; Mei, Zhouxiong; Tang, Yajuan; Ding, Lijun; Jiang, Guichuan; Zhang, Chi; Sun, Aidong; Bai, Weibin.
Afiliação
  • Sun J; Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. jxsun1220@163.com.
  • Mei Z; Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. mzxiong1991@163.com.
  • Tang Y; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. mzxiong1991@163.com.
  • Ding L; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. tangyajuan1990@yeah.net.
  • Jiang G; Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. ddddlj@foxmail.com.
  • Zhang C; Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250199, China. 13705401192@139.com.
  • Sun A; Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China. 18819471250@163.com.
  • Bai W; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. 18819471250@163.com.
Molecules ; 21(9)2016 Aug 24.
Article em En | MEDLINE | ID: mdl-27563863
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Temperatura Baixa / Ondas Ultrassônicas / Antocianinas / Antioxidantes Idioma: En Ano de publicação: 2016 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Temperatura Baixa / Ondas Ultrassônicas / Antocianinas / Antioxidantes Idioma: En Ano de publicação: 2016 Tipo de documento: Article