Enhancing the antityrosinase activity of saponins and polyphenols from Asparagus by hot air coupled with microwave treatments
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DOI: 10.1016/j.lwt.2020.109174
Abstract: Abstract The impact of heating treatments on antityrosinase capacities of polyphenols (quercetin, cinnamic acid, ferulic acid) and saponins (protodioscin and dioscin) from Asparagus was evaluated. Upon microwave heating (700 W for 20 min) with hot-air heating (120 °C… read more here.
Keywords: antityrosinase activity; antityrosinase; enhancing antityrosinase; hot air ... See more keywords