Effect of thermal and dry salt-curing processing on free and bound phenolics and antioxidant activity in Prunus mume fruits together with the phenolic bioaccessibility
Bangyan You, Shiying Yang, Jiawen Yu, Wenyan Xian, Yu Deng, Wei Huang, Wu Li, Ruili Yang
Topics & Concepts
Curing (chemistry)ChemistryFood scienceAntioxidantNutraceuticalDPPHABTSOrganic chemistryPolymer chemistryPhytochemicals and Antioxidant ActivitiesNeurological Disease Mechanisms and TreatmentsBiochemical Analysis and Sensing Techniques