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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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Bibliográfalaš dieđut
Váldodahkkit:	Borut Poljsak (Dahkki), Vito Kovač (Dahkki), Irina Milisav (Dahkki)
Materiálatiipa:	Girji
Almmustuhtton:	MDPI AG, 2021-03-01T00:00:00Z.
Fáttát:	article
Liŋkkat:	Connect to this object online.
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

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