Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
作者： Antonio Pérez-Gálvez , M. Isabel Mínguez-Mosquera
DOI: 10.1021/JF010547C
关键词: Food science 、 Biochemistry 、 Solanaceae 、 Xanthophyll 、 Carotenoid 、 Pigment 、 Autoxidation 、 Pepper 、 Violaxanthin 、 Chemistry 、 Degree of unsaturation
摘要: … The effect antioxidation or autoxidation of the mechanism depends on the conditions of oxygen tension under which the pigment degradation takes place and on other structural …
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