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The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments

Yanfei Zhang, Yong Sun, Hua Zhang, Qiying Mai, Bing Zhang, Hongyan Li, Zeyuan Deng

2020Food Bioscience44 citationsDOI

Topics & Concepts

SteamingAnthocyaninChemistryFood scienceBoilingLiquid foodAntioxidant capacityDegradation (telecommunications)Steamed breadAntioxidantOrganic chemistryComputer scienceTelecommunicationsPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsPostharvest Quality and Shelf Life Management
The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments | Litcius