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Effects of food formulation and thermal processing on flavones in celery and chamomile
Flavones isolated from celery varied in their stability and susceptibility to deglycosylation during thermal processing at pH 3, 5, or 7. Apigenin 7-O-apiosylglucoside was converted to apigenin 7-O-glucoside when heated at pH 3 and 100 °C. Apigenin 7-O-glucoside showed little conversion or degradati...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
2013
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3850025/ https://ncbi.nlm.nih.gov/pubmed/23790931 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2013.04.051 |
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