Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea

[Display omitted] •Fermentation and enzymes hydrolysis (FE) increased total phenolic content of GLT.•Soluble and insoluble-bound forms of phenolics were analyzed by HPLC.•FE processing gave the greatest yields of quercetin and kaempferol from GLT.•FE processing upgraded the antioxidant and α-glucosi...

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Bibliographic Details
Published in:Food chemistry Vol. 264; pp. 189 - 198
Main Authors: Wang, Lu, Luo, You, Wu, Yanan, Liu, Yan, Wu, Zhenqiang
Format: Journal Article
Language:English
Published: England Elsevier Ltd 30.10.2018
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ISSN:0308-8146, 1873-7072, 1873-7072
Online Access:Get full text
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