Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study
Feng Yuan, Yuqing Guo, Na Mao, Qiao Ding, Jie Gao, Yaxin Sang, Guifang Tian
Topics & Concepts
PEARFlavorAntioxidantIn vitroFood scienceChemistryMetabolomicsTraditional medicineBiologyBotanyMedicineBiochemistryChromatographyPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation StudiesPostharvest Quality and Shelf Life Management