摘要
文章综述了不同热加工过程对酚类物质结构与抗氧化活性的影响效应,阐释已发现的主要问题,瞻望接下来的重点探究思路。
The effects of different thermal processing processes on the structure and antioxidant activity of phenolic compounds was reviewed,and the main problems found were discussed in the present study.We looked forward to the next key ideas,and intended to provide a basis for the development and utilization of nutritious food.
作者
马占倩
吴娜娜
易翠平
谭斌
MA Zhanqian;WU Na-na;Yi Cui-ping;TAN Bin(College o f Chemistry and Food Science, Changsha University of Science and Technology ,Changsha , Hunan 110114, China;Academy of State Admini stration of drain , Beijing 100037 ,China)
出处
《食品与机械》
CSCD
北大核心
2018年第12期152-159,共8页
Food and Machinery
基金
"十三五"国家重点研发计划(编号:2017YFD0401103)
国家自然科学基金项目(编号:31501524)
