摘要
番茄红素在食品中的降解方式主要有热氧化降解、化学氧化降解、光氧化降解和酶促降解等。影响番茄红素降解的主要因素包括氧气、食品添加物和水分活度。
The main degradation modes of lycopene in food are thermo-oxidative degradation, chemical oxidation degradation, photo-oxidation and enzymatic degradation, et al. The main effects on the degradation include oxygen, food additives and water activity.
出处
《肉类研究》
2011年第1期21-23,共3页
Meat Research
关键词
番茄红素
降解方式
lycopene
methods of degradation
