Abstract
The effects of different thermal processing processes on the structure and antioxidant activity of phenolic compounds was reviewed, and the main problems found were discussed in the present study. We looked forward to the next key ideas, and intended to provide a basis for the development and utilization of nutritious food.
Publication Date
12-28-2018
First Page
152
Last Page
159
DOI
10.13652/j.issn.1003-5788.2018.12.031
Recommended Citation
Zhanqian, MA; Nana, WU; Cuiping, YI; and Bin, TAN
(2018)
"Advances in studies on the effects of thermal processing on the structure, content and antioxidant activity of phenolic compounds in plants,"
Food and Machinery: Vol. 34:
Iss.
12, Article 31.
DOI: 10.13652/j.issn.1003-5788.2018.12.031
Available at:
https://www.ifoodmm.cn/journal/vol34/iss12/31
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