Alireza Mousakhani Ganjeh1, Alexandrina Gomes2, Maria João Barreira2

  • 1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.

Food chemistry
|August 24, 2024
PubMed
概括

高压加工 (HPP) 可以增加易腐食品中的脂质氧化,而高压储存 (HS) 可以随着时间的推移减少氧化. 为了更好地理解,需要对氧化产物的全面分析.