Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose.

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作者： Shin-Joung,Rho ^[1] ; Saehun,Mun ^[2] ; Jiwoon,Park ^[1] ; Yong-Ro,Kim ^[1]

作者单位： Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea. ^[1] Department of Food and Nutrition, Soonchunhyang University, Asan 31538, Korea. ^[2] Department of Biosystems Engineering, Research Institute of Agriculture and Life Sciences, Global Smart Farm Convergence Major, Seoul National University, Seoul 08826, Korea. ^[3]

关键词 anti-browning effect antioxidant activity cycloamylose cyclodextrin phenolic compounds

DOI 10.3390/foods10071457

PMID 34201816

发布时间 2021-07-27

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Foods (Basel, Switzerland)

2021年10卷7期

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Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose.

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Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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