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Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp

The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched...

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Detalles Bibliográficos
Autores principales:	Kessy, Honest N. E., Hu, Zhuoyan, Zhao, Lei, Zhou, Molin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273031/ https://www.ncbi.nlm.nih.gov/pubmed/27271581 http://dx.doi.org/10.3390/molecules21060729

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