Light effects on lipid oxidation, antioxidants, and pigments in dried laver (Porphyra) during storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-014-0095-3.pdf
Reference29 articles.
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3. Oh S, Choe E. Effects of water activity on the lipid oxidation and antioxidants of dried laver (Porphyra) during storage in the dark. J. Food Sci. 78: C1144–C1151 (2013)
4. Jo KS. Effect of storage conditions on quality stability of dried laver (Porphyra tenera). Korean J. Food Preserv. 10: 32–36 (2003)
5. Lee EC, Min DB. Quenching mechanism of β-carotene on the chlorophyll sensitized photooxidation of soybean oil. J. Food Sci. 53: 1894–1895 (1988)
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