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Antioxidants, Food Processing and Health
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and le...
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| Publicado no: | Antioxidants (Basel) |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8001021/ https://ncbi.nlm.nih.gov/pubmed/33799844 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox10030433 |
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