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Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters
Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during stora...
Gorde:
| Argitaratua izan da: | Foods |
|---|---|
| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2021
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8160724/ https://ncbi.nlm.nih.gov/pubmed/34065461 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10051149 |
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