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Journal of Food Quality
Volume 2017, Article ID 3145946, 8 pages
https://doi.org/10.1155/2017/3145946
Research Article

Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing

1College of Food Science, Shenyang Agricultural University, Shenyang 110161, China
2Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066600, China
3Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China

Correspondence should be addressed to Baojun Xu; kh.ude.ciu@uxnujoab

Received 1 July 2017; Revised 15 September 2017; Accepted 1 October 2017; Published 24 October 2017

Academic Editor: Isabela M. Toaldo

Copyright © 2017 Guang Xin et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Guang Xin, Fengmei Zhu, Bin Du, and Baojun Xu, “Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing,” Journal of Food Quality, vol. 2017, Article ID 3145946, 8 pages, 2017. https://doi.org/10.1155/2017/3145946.