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Determination of singlet oxygen quenching rate and mechanism of γ-oryzanol
Photooxidation is one of the causes of quality deterioration in food. An antioxidant or singlet oxygen quencher is urgently needed to prevent photooxidation. γ-Oryzanol was recognized as a naturally present antioxidant in rice bran products. This research aimed to calculate the singlet oxygen quench...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8141896/ https://www.ncbi.nlm.nih.gov/pubmed/34041405 http://dx.doi.org/10.1016/j.heliyon.2021.e07065 |