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首页> 外文期刊>International Journal of Food Properties >Mechanism of Capsanthin Fading in Vitro Induced by Reactive Oxygen Species
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Mechanism of Capsanthin Fading in Vitro Induced by Reactive Oxygen Species

机译:活性氧引起辣椒红素体外褪色的机理

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摘要

Structural changes in capsanthin in the presence of exogenous reactive oxygen species such as
机译:在存在外源性活性氧的情况下辣椒红素的结构变化

著录项

  • 来源
    《International Journal of Food Properties》 |2015年第8期|1731-1740|共10页
  • 作者单位

    Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China|Key Lab Agr & Anim Prod Store & Proc Guizhou Prov, Guiyang, Peoples R China;

    Youxi Cty Ctr Dis Prevent & Control, Sanming, Peoples R China;

    Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China|Key Lab Agr & Anim Prod Store & Proc Guizhou Prov, Guiyang, Peoples R China;

    Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China|Key Lab Agr & Anim Prod Store & Proc Guizhou Prov, Guiyang, Peoples R China;

    Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China|Key Lab Agr & Anim Prod Store & Proc Guizhou Prov, Guiyang, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Capsanthin; Reactive oxygen species; Reaction mechanism;

    机译:辣椒红素;活性氧;反应机理;

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