Effects of Ultra-high Static Pressure and in Vitro Digestion on Phenolics, Antioxidant Activity and Structure from Sesame
This paper aimed to explore the changes in sesame phenolics and antioxidant activity and the correlation between the two after simulating in vitro digestion of sesame treated with ultra-high static pressure and different pressures, and observe the microstructure changes of sesame with rheometer and...
| 發表在: | Shipin gongye ke-ji |
|---|---|
| Main Authors: | , , , , |
| 格式: | Article |
| 語言: | 中文 |
| 出版: |
The editorial department of Science and Technology of Food Industry
2022-02-01
|
| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040138 |