Effects of Different Drying Processes on the Bioactivity and Rutin Content of Prunu s spp. (Plums).

Autor: Wongwad E; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand.; Research and Innovation Center in Cosmetic Sciences and Natural Products, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand., Preedalikit W; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand.; Research and Innovation Center in Cosmetic Sciences and Natural Products, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand., Changprasoed S; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand., Somsai S; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand., Singmee N; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand., Srisuksomwong P; Division of Science and Mathematics, Faculty of Science and Technology, Phuket Rajabhat University, Phuket 83000, Thailand., Srivilai J; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand.; Research and Innovation Center in Cosmetic Sciences and Natural Products, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand., Rungsang T; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand.; Research and Innovation Center in Cosmetic Sciences and Natural Products, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand., Mungmai L; Department of Cosmetic Sciences, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand.; Research and Innovation Center in Cosmetic Sciences and Natural Products, School of Pharmaceutical Sciences, University of Phayao, Phayao 56000, Thailand.

Publikováno v: International journal of food science [Int J Food Sci] 2024 Nov 16; Vol. 2024, pp. 9999731. Date of Electronic Publication: 2024 Nov 16 (Print Publication: 2024).