Antioxidant Activity of Culinary-Processed Food
Background: Exogenous compounds with antioxidant activity mainly include plant compounds such as polyphenols, β-carotene, lycopene, vitamin C and vitamin E. Culinary processing significantly affects the organoleptic characteristics and nutritional value of food. However, little is known about the ef...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/91/1/158 |
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