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Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing

Juan Liu1, Yongling Lu1, Bo Si2

  • 1Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing 210023, China.

Foods (Basel, Switzerland)
|June 28, 2023
PubMed

Keywords:
Alpinia katsumadai Hayataacroleinalpinetincardamonincurcuminpinocembrin

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