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| The Effect of Processing Variables on Antioxidative Capacity of Mangosteen Peel （Garcinia mangostana L.） Extract | |
| 作者姓名： | Prasong Siriwongwilaichat Wilaiwan Angnanon Nithiya Rattanapanone |
| 作者单位： | [1]Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Amphur Mueng,Nakhon Pathom 73000, Thailand [2]Department of Food Science and Technology, Faculty of Agro-lndustry, Chiang Mai University, Amphur Mueng, Chiang Mai50100, Thailand |
| 摘 要： | |
| 关 键 词： | 总抗氧化能力 乙醇提取 果皮 山竹 藤黄 迷迭香提取物 DPPH自由基 酚类化合物 |
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