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Determination of singlet oxygen quenching rate and mechanism of γ-oryzanol
Photooxidation is one of the causes of quality deterioration in food. An antioxidant or singlet oxygen quencher is urgently needed to prevent photooxidation. γ-Oryzanol was recognized as a naturally present antioxidant in rice bran products. This research aimed to calculate the singlet oxygen quench...
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| Publicat a: | Heliyon |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8141896/ https://ncbi.nlm.nih.gov/pubmed/34041405 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e07065 |
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