处理对果衍生物的醇生物可访问性和抗氧化能力的作用

Marilisa Alongi1, Umberto Lanza1, Andrea Gorassini2

  • 1Department of Agriculture, Food, Environment and Animal Sciences, University of Udine, Italy.

Food chemistry
|September 27, 2024
PubMed
概括

将果果粉加工成衍生品增加了多的生物可访问性,尽管有些损失. 热处理会使多氧化酶 (PPO) 失活,从而增强最终产品中抗氧化剂的作用.

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