Antioxidants, Food Processing and Health
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and le...
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MDPI AG,
2021-03-01T00:00:00Z.
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