Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves

The thermal inactivation kinetics of enzymes, including polyphenol oxidase (PPO) and peroxidase (POD), in chicory (Cichorium intybus L.) leaves were evaluated. In addition, the influences of different drying techniques (shade drying, hot air drying and freeze drying) on the phenolic profiles and ant...

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Detalles Bibliográficos
Autores principales: Li, Ran, Shang, Hongmei, Wu, Hongxin, Wang, Menghan, Duan, Mengying, Yang, Junyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6015010/
https://www.ncbi.nlm.nih.gov/pubmed/29934537
http://dx.doi.org/10.1038/s41598-018-27874-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6015010/
https://www.ncbi.nlm.nih.gov/pubmed/29934537
http://dx.doi.org/10.1038/s41598-018-27874-4

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