Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija...
Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija (Schisandra chinensis Baillon)
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English
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Contents
The influence of omija, a red‐colored fruit of Schisandra chinensis Baillon, drying method on anthocyanin stability under simulated oral, gastric, and intestinal digestion conditions was investigated. Fresh, oven‐dried, and freeze‐dried omija were soaked in distilled water for 15 h at 25°C based on traditional cooking method. Total anthocyanin cont...
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Full title
Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija (Schisandra chinensis Baillon)
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TN_cdi_crossref_primary_10_1111_jfpp_17055
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_17055
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.17055
