Optimization of the acid hydrolysis process for the extraction of
            <i>Rosa roxburghii</i>
            Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in vitro

Qin, Yumeng; Zhou, Xiaoli; Qin, Zhicheng; Wang, Yanli; Wang, Yaping

doi:10.1080/19476337.2023.2294994

CyTA - Journal of Food

2024

DOI: 10.1080/19476337.2023.2294994

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Optimization of the acid hydrolysis process for the extraction of Rosa roxburghii Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in vitro

Yumeng Qin,

Xiaoli Zhou,

Zhicheng Qin

et al.

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Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change

Wang,

Zhou

et al. 2024

Food Bioscience

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Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change

Wang,

Zhou

et al. 2024

Food Bioscience

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Optimization of the acid hydrolysis process for the extraction of Rosa roxburghii Tratt-bound phenols and antioxidant, α-glucosidase and lipase inhibitory activities in vitro

Cited by 1 publication

References 49 publications

Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change

Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change

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