Isomerization and degradation of all-trans-β-carotene during in-vitro digestion
To investigate the behavior of all-trans-β-carotene during digestion, in-vitro digestion coupled with HPLC-DAD, Raman spectroscopy and Fourier transform-infrared spectroscopy were used to monitor it. All-trans-β-carotene reduced by 75% during the in-vitro digestion and had a highest degradation duri...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Tsinghua University Press
2021-05-01
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| Schriftenreihe: | Food Science and Human Wellness |
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| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2213453021000379 |
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