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Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts.
Amoussa, Abdou Madjid Olatounde; Zhang, Lixia; Lagnika, Camel; Riaz, Asad; Zhang, Liuquan; Liu, Xianjin; Beta, Trust.
Afiliación
  • Amoussa AMO; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
  • Zhang L; Laboratory of Biochemistry and Bioactive Natural Substances, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou, Benin.
  • Lagnika C; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
  • Riaz A; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
  • Zhang L; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
  • Liu X; Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
  • Beta T; Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
J Food Sci ; 86(9): 4197-4208, 2021 Sep.
Article en En | MEDLINE | ID: mdl-34370293
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Piridoxina / Ginkgo biloba / Manipulación de Alimentos / Antioxidantes / Nueces Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Piridoxina / Ginkgo biloba / Manipulación de Alimentos / Antioxidantes / Nueces Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos