Lipoxygenases (LOXs): Will turning off this genetic switch help safeguard the flavor and nutritional quality of stored lipid-rich staple foods?
Parameshwaran Mathavaraj, Vignesh Muthusamy, Ashvinkumar Katral, Puja Mandal, Rajkumar U. Zunjare, Firoz Hossain
Topics & Concepts
SafeguardFlavorLipid oxidationQuality (philosophy)Food scienceBiotechnologyChemistryBusinessBiologyBiochemistryInternational tradePhilosophyAntioxidantEpistemologyBiochemical Analysis and Sensing Techniques