Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower
Yoon Hlaine Barani, Min Zhang, Bing Wang
Topics & Concepts
Polyphenol oxidaseChemistryPeroxidasePolyphenolPoint of deliveryFood scienceAntioxidantCatechol oxidaseRose (mathematics)UltrasoundEnzymeBotanyHorticultureBiochemistryBiologyAcousticsPhysicsFood Drying and ModelingPhytochemicals and Antioxidant ActivitiesFreezing and Crystallization Processes