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Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose

The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present st...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Rho, Shin-Joung, Mun, Saehun, Park, Jiwoon, Kim, Yong-Ro
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8303965/
https://ncbi.nlm.nih.gov/pubmed/34201816
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071457
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