Effect of Simulated Thermo-Degradation on the Carotenoids, Tocopherols and Antioxidant Properties of Tomato and Paprika Oleoresins

出版年份 2013 全文链接

标题

作者

关键词

Paprika oleoresin, Tomato oleoresin, Thermo-oxidation, Stability, Antioxidant activity, Carotenoids, Tocopherols, <em class=EmphasisTypeItalic >Solanum lycopersicum</em>, <em class=EmphasisTypeItalic >Capsicum annuum</em>

出版物

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Volume 90, Issue 11, Pages 1697-1703

出版商

Wiley

发表日期

2013-09-02

DOI

10.1007/s11746-013-2317-x

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