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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.272 - 279
이은빈 (서울여자대학교 자연과학대학 식품응용시스템학부) , 이효원 (서울여자대학교 자연과학대학 식품응용시스템학부) , 홍정일 (서울여자대학교 자연과학대학 식품응용시스템학부)
Polyphenols are chemically unstable, and their bioactivities are reduced through oxidation. Photosensitizers (PS) induce photo-oxidation in various food systems. In this study, effects of dietary PS such as riboflavin (Rb), erythrosin B (EB), and zinc protoporphyrin on the auto-oxidation of polyphen...
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