Comparisons of the active components in four unripe raspberry extracts and their activites

Abstract Dried unripe raspberry of Rubus chingii, were prepared as the following four extracts: unpurified raspberry extract (URE), purified raspberry extract (PRE), URE after high temperature-high pressure (UPE-H, HTHP), and PRE after HTHP (PRE-H). The total polyphenolic contents (TPCs) and total f...

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Hauptverfasser:	YANG, Jing, Jingyan CUI, Yanhui WU, Hongjuan HAN, Jinxiang CHEN, Jingyang YAO, Yongping LIU
Format:	Dataset
Sprache:	eng
Schlagworte:	Food Sciences not elsewhere classified FOS: Other engineering and technologies
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