Effects of Different Drying Methods on Antioxidant Activity and Chemical Composition of the Petals of Nelumbo nucifera

Guo Xingfeng, Fu Maorun, Du Jinhua, Wang Xiao

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (02) : 145-149.

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PDF(346 KB)
Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (02) : 145-149. DOI: 10.13995/j.cnki.11-1802/ts.2010.02.026
Food and Fermentation Industries

Effects of Different Drying Methods on Antioxidant Activity and Chemical Composition of the Petals of Nelumbo nucifera

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(02): 145-149 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.02.026

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