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Effect of thermal sterilization on ferulic, coumaric and cinnamic acids: dimerization and antioxidant activity

Journal of the science of food and agriculture, v.92 no.13, 2012년, pp.2715 - 2720  

Arrieta‐Baez, Daniel (Departamento de Quí) ,  Dorantes‐Álvarez, Lidia (mica Orgá) ,  Martinez‐Torres, Rocio (nica, Escuela Nacional de Ciencias Bioló) ,  Zepeda‐Vallejo, Gerardo (gicas. Instituto Polité) ,  Jaramillo‐Flores, Maria Eugenia (cnico Nacional, Carpio y Plan de Ayala S) ,  Ortiz‐Moreno, Alicia (186) ,  Aparicio‐Ozores, Gerardo (Departamento de Ingenierí)

Abstract AI-Helper 아이콘AI-Helper

AbstractBACKGROUND: Some phenolic compounds, such as ferulic acid and p‐coumaric acid, exist in the form of free acids, in fruits, rice, corn and other grains. Thermal treatment (121 °C at 15–17 psi) for different times on ferulic, p‐coumaric and cinnamic acids as well as equim...

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참고문헌 (24)

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