Available technologies on improving the stability of polyphenols in food processing
作者： Cristina Mara Zamarioli , Esra Capanoglu , Gianni Zoccatelli , Ayse Karadag , Mingfu Wang
DOI: 10.1002/FFT2.65
关键词: Food processing 、 Polyphenol 、 Emulsion 、 Nanotechnology 、 Encapsulation (networking) 、 Chemistry
摘要: … blue, and yellow with the change of pH due to structural changes. The color of … structural properties may be enhanced. The effects of cooking on food constituents depend on the cooking …
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