Purification, composition and antioxidant activity of polysaccharides from wolfberry, cherry, kiwi and cranberry fruits
نویسندگان
چکیده
1 Henan Agricultural University, College of Food Science and Technology, No.95 Wenhua Road, Jinshui District, Zhengzhou, Henan 450002, China 2 Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, 4200 Highway 97, P.O. Box 5000 Summerland, British Columbia V0H 1Z0, Canada 3 China Agricultural University, College of Food Science & Nutritional Engineering, Key Laboratory of Fruit & Vegetable Processing, No. 17 Qinghua East Road, P.O. Box 303 Haidian District, Beijing 100083, China
منابع مشابه
Bioactive compounds and antioxidant activity of wolfberry infusion
An infusion of the wolfberry (Lycium barbarum L.) is a traditional Asian herbal tea. This is the most commonly consumed form of dried wolfberry worldwide, yet little scientific information on wolfberry infusions is available. We investigated the effects of making infusions with hot water on the color, the content of bioactive compounds (polysaccharides, polyphenols, flavonoids and carotenoids) ...
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