Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments
Rui Zhang, Guangjing Chen, Bing Yang, Yun Wu, Muying Du, Jianquan Kan
Topics & Concepts
CarotenoidFood scienceChemistryAntioxidant Activity and Oxidative StressBiochemical Analysis and Sensing TechniquesPostharvest Quality and Shelf Life Management