Author/Creator: Lv, Xingang - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Lv, Xingang

1. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. (March 2016)

Authors:: Wang, Bini; Huang, Qingyuan; Venkitasamy, Chandrasekar; Chai, Hongkang; Gao, Hui; Cheng, Ni; Cao, Wei; Lv, Xingang; Pan, Zhongli
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 66(2016)
Page Start:: 56
Record Type:: Journal Article
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2. Selection and microencapsulation of myrosinase enzyme from broccoli sprouts of different varieties and characteristics evaluation. (8th October 2020)

Authors:: Lv, Xingang; Wang, Qilei; Wang, Xiao; Zheng, Xiaohua; Fan, Daidi; Espinoza‐Pinochet, Cesar A.; Cespedes‐Acuña, Carlos L.
Journal:: Journal of food process engineering
Issue:: Volume 43:Number 12(2020)
Page Start:: n/a
Record Type:: Journal Article
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3. Sulforaphane and its antioxidative effects in broccoli seeds and sprouts of different cultivars. (30th June 2020)

Authors:: Lv, Xingang; Meng, Guanli; Li, Weina; Fan, Daidi; Wang, Xiao; Espinoza-Pinochet, Cesar A.; Cespedes-Acuña, Carlos L.
Journal:: Food chemistry
Issue:: Volume 316(2020)
Page Start:
Record Type:: Journal Article
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