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The antioxidant capacities of 15 commercial raspberry varieties grown in North China were evaluated and their anthocyanin profiles determined by LC–ESI-MS. Total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant capacities (AOC) of the 15 raspberries were measured, respectively and the results showed that the TPC, TFC and TAC contents of raspberries...
The phenolic acid and the flavonoid constituents of garlic subjected to different thermal processing steps were examined. Black garlic was produced in a ripening chamber by using a programmed stepwise heating schedule, as follows. Step 1: 90°C and 100% RH for 34h; Step 2: 60°C and 60% RH for 6h; Step 3: 75°C and 70% RH for 48h; Step 4: 70°C and 60% RH for 60h; Step 5: 65°C and 50% RH for 192h. The...
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