Comparative Evaluation of the Physiochemical Properties, and Antioxidant and Hypoglycemic Activities of Dendrobium officinale Leaves Processed Using Different Drying Techniques

Dendrobium officinale leaves have the potential to be processed into natural antioxidants, functional foods, and food additives. To maximally maintain their quality, fresh D. officinale leaves were dehydrated using different drying methods, i.e., hot air drying (HD), microwave drying (MD), infrared...

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Detalles Bibliográficos
Autores principales: Cai, Gonglin, Dong, Hangmeng, Liu, Shoulong, Wu, Weijie, Yang, Hailong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669270/
https://www.ncbi.nlm.nih.gov/pubmed/38001764
http://dx.doi.org/10.3390/antiox12111911

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669270/
https://www.ncbi.nlm.nih.gov/pubmed/38001764
http://dx.doi.org/10.3390/antiox12111911

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