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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| Published in: | Food chemistry Vol. 264; pp. 189 - 198 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
England
Elsevier Ltd
30.10.2018
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| Subjects: | |
| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
| Online Access: | Get full text |
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