Article Versions Notes

Li S, Yang Y, Li J, Zhu Z, Lorenzo JM, Barba FJ. Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment. Molecules. 2018; 23(9):2089. https://doi.org/10.3390/molecules23092089

Li, Shuyi, Yanjie Yang, Junsheng Li, Zhenzhou Zhu, Jose M. Lorenzo, and Francisco J. Barba. 2018. "Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment" Molecules 23, no. 9: 2089. https://doi.org/10.3390/molecules23092089

Li, S., Yang, Y., Li, J., Zhu, Z., Lorenzo, J. M., & Barba, F. J. (2018). Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment. Molecules, 23(9), 2089. https://doi.org/10.3390/molecules23092089