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Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content During Drying Process

Ying Lyu, Jinfeng Bi, Qinqin Chen, Xuan Li, Chunmao Lyu, Haonan Hou

2020Food and Bioprocess Technology23 citationsDOI

Topics & Concepts

CarotenoidLuteinChemistryFood sciencePeroxidaseCarotenebeta-CaroteneBrowningLycopeneOxygenEnzymeBiochemistryOrganic chemistryPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressTea Polyphenols and Effects
Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content During Drying Process | Litcius