Stability of goji bioactives during extrusion cooking process

Published 2017 View Full Article

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Title
Stability of goji bioactives during extrusion cooking process
Authors
Keywords
Goji berries, Extrusion, Zeaxanthin dipalmitate, Antioxidant activity, 2-O-β-, -glucopyranosyl-, -ascorbic acid, Phenolic compounds, HPLC
Journal
FOOD CHEMISTRY
Volume 230, Issue -, Pages 250-256
Publisher
Elsevier BV
Online
2017-03-09
DOI
10.1016/j.foodchem.2017.03.035

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