Effect of heat treatment and storage on anthocyanins levels in food plants
Introduction: Anthocyanins, the polyphenolic plant pigments, have high antioxidant activity (AOA), reduce the risks of many pathological conditions in the human body. However, the wide medical and preventive use of anthocyanins is limited by their degradation during processing of plant raw materials...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2022-06-01
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| Seria: | Овощи России |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.vegetables.su/jour/article/view/1978 |
| Etykiety: |
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