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Effects of thermal processing methods and simulated digestion on the phenolic content and antioxidant activity of lotus leaves |
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| Authors: | Yun Wang Jie Li Lihong Dong Qinghua Wu Li Li Hualin Yang Mingwei Zhang Dongxiao Su |
| Affiliation: | 1. College of Life Science, Yangtze University, Jingzhou, P. R. China;2. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. China;3. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China;4. College of Life Science, Yangtze University, Jingzhou, P. R. China Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China;5. Engineering Research Center of Ecology and Agricultural Use of Wetland, Ministry of Education, Yangtze University, Jingzhou, P. R. China |
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