Preparation, Purification, Identification and Anti-lipid Oxidation of Kidney Bean Skin Polyphenols
In order to explore the preparation and purification process of polyphenols from purple flower kidney bean skins and their anti-lipid oxidation effect, this study investigated the effects of solvent concentration, extraction temperature, extraction time, solid-liquid ratio and number of extraction o...
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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
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020011 |
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