Found: 4
Select item for more details and to access through your institution.
Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1703, doi. 10.1007/s11694-022-01739-x
- By:
- Publication type:
- Article
Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 1754, doi. 10.1111/ijfs.16282
- By:
- Publication type:
- Article
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 330, doi. 10.1111/ijfs.15409
- By:
- Publication type:
- Article
Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5547, doi. 10.1111/ijfs.15114
- By:
- Publication type:
- Article