Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp

Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 °C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and 24.2% at 4 °C and by 37.8% and 47.8% at RT, respect...

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Detalles Bibliográficos
Autores principales: Deng, Mei, Deng, Yuanyuan, Dong, Lihong, Ma, Yongxuan, Liu, Lei, Huang, Fei, Wei, Zhencheng, Zhang, Yan, Zhang, Mingwei, Zhang, Ruifen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225472/
https://www.ncbi.nlm.nih.gov/pubmed/30200581
http://dx.doi.org/10.3390/molecules23092276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225472/
https://www.ncbi.nlm.nih.gov/pubmed/30200581
http://dx.doi.org/10.3390/molecules23092276

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