Impact of thermal processing on dietary flavonoids
Shiye Lin, Jianbo Xiao
Topics & Concepts
PolyphenolThermal stabilityFood scienceFood productsAntioxidant capacityAntioxidantChemistryBiochemical engineeringBiochemistryOrganic chemistryEngineeringPhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityMicrobial Inactivation Methods