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Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters
Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during stora...
Autores principales: | Mares, Daryl J., Cheong, Judy, Goonetilleke, Shashi N., Mather, Diane E. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160724/ https://www.ncbi.nlm.nih.gov/pubmed/34065461 http://dx.doi.org/10.3390/foods10051149 |
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