Preparation of Free, Soluble Conjugate, and Insoluble-Bound Phenolic Compounds from Peels of Rambutan (Nephelium lappaceum) and Evaluation of Antioxidant Activities in vitro
Article first published online: 17 JAN 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 2, pages C198–C204, February 2012
How to Cite
Sun, L., Zhang, H. and Zhuang, Y. (2012), Preparation of Free, Soluble Conjugate, and Insoluble-Bound Phenolic Compounds from Peels of Rambutan (Nephelium lappaceum) and Evaluation of Antioxidant Activities in vitro. Journal of Food Science, 77: C198–C204. doi: 10.1111/j.1750-3841.2011.02548.x
- Issue published online: 17 FEB 2012
- Article first published online: 17 JAN 2012
- MS 20110964 Submitted 8/7/2011, Accepted 11/7/2011.
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