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Thermal stability and products chemical analysis of olive leaf extract after enzymolysis based on TG–FTIR and Py–GC–MS

Crossref DOI link: https://doi.org/10.1007/s10973-018-7083-4

Published Online: 2018-03-08

Published Print: 2018-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yuan, Jiao-jiao

Tu, Jun-ling

Xu, Yong-jun

Qin, Frank G. F.

Li, Bing

Wang, Cheng-zhang
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (21376052)

National Natural Science Foundation of China (51606042)

China Postdoctoral Science Foundation (No. 2017M622700)

Research start-up funds of DGUT (No. GC300501-02)

National Key R&D Program of China (No. 2016YFD04003032)
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Article History

Received: 24 April 2017

Accepted: 15 February 2018

First Online: 8 March 2018