Phenolic compounds and plant extracts protect paprika against UV-induced discoloration
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00909.x/fullpdf
Reference17 articles.
1. Degradation of Lycopene, α-Carotene, and β-Carotene During Lipid Peroxidation
2. Antioxidant activity of sage extracts in rapeseed oil irradiated with UV-rays
3. Photocatalyzed oxidation of paprika pigments
4. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+or ultraviolet light
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