Food processing and its impact on phenolic constituents in food
Most food processing techniques involve a sequence of operations bringing about the desired changes in the raw material, with each operation having its impact on the food constituents. For bioactive compounds (phenolics) to exert their positive health effect, they first have to withstand food proces...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2018.1507782 |