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Natural Antioxidants for Preventing Color Loss in Stored Paprika

Journal of food science : an official publication of the Institute of Food Technologists, v.62 no.5, 1997년, pp.1017 - 1021  

OSUNA‐GARCIA, JORGE A. ,  WALL, MARISA M. ,  WADDELL, CYNTHIA A.

Abstract AI-Helper 아이콘AI-Helper

ABSTRACTOxidative carotenoid degradation causes paprika color loss during storage. Ethoxyquin, a synthetic antioxidant, is used in the spice industry to prevent carotenoid loss during postharvest handling. However, ethoxyquin treated paprika is unacceptable for some markets and consumers. Naturally ...

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