... the coupled oxidation of p-carotene and linoleic acid. Using the same oxidation model Gazzani et al.'° reported that when prepared at 2°C, most vegetable juices showed initial pro-oxidant activity. This pro-oxidant activity was very high for eggplant,... Vegetables and Fruits: Nutritional and Therapeutic Values - Página 4 por Thomas S. C. Li - 2008 - 304 páginas Vista previa limitada -
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