Effect of Low-temperature Aqueous Extraction on Flavor, Functional Ingredients and in Vitro Bioactivities of Penthorum chinense Pursh Leaf Extracts
Penthorum chinense Pursh (PCP) leaf was a new food material for botanical beverage production, with bioactivities of antioxidant, hepatoprotective and anti-alcoholism but showing unpleasant flavors, especially for the high-temperature aqueous extracts. Accordingly, to reduce its unfavorable flavor w...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080225 |
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