Effects of different drying methods on polyphenols, antioxidant activity and aroma composition of artichoke powder

WANG Zhenshuai; SHENG Huaiyu; CHEN Shanmin; XIN Siyue; JIANG Heti

doi:10.13995/j.cnki.11-1802/ts.021625

WANG Zhenshuai, SHENG Huaiyu, CHEN Shanmin, XIN Siyue, JIANG Heti

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 149-156.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 149-156. DOI: 10.13995/j.cnki.11-1802/ts.021625

Effects of different drying methods on polyphenols, antioxidant activity and aroma composition of artichoke powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 149-156 https://doi.org/10.13995/j.cnki.11-1802/ts.021625

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Received	Published
2019-07-10	2019-12-15
Issue Date
2020-02-11

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