Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

Yang Yuana School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaView further author information

Jie Lib Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. China;c College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. ChinaView further author information

Shan Hea School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaView further author information

Qingzhu Zenga School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaView further author information

Lihong Dongb Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. ChinaView further author information

Ruifen Zhangb Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. ChinaView further author information

Dongxiao Sua School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaCorrespondence[email protected]
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Mingwei Zhangb Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. ChinaCorrespondence[email protected]
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Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

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Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

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