Advances in studies on the effects of thermal processing on the structure, content and antioxidant activity of phenolic compounds in plants
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(1. College of Chemistry and Food Science, Changsha University of Science and Technology, Changsha, Hunan 410114, China; 2. Academy of State Administration of Grain, Beijing 100037, China)

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    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.

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马占倩,吴娜娜,易翠平,等.热加工过程对植物酚类物质结构、含量及抗氧化活性影响研究进展[J].食品与机械英文版,2018,34(12):152-159.

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History
  • Received:July 02,2018
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  • Online: March 17,2023
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