Singlet Oxygen Quenching Effect of Quercetin in Erythrosine-Sensitized Photooxidation of Oil-in-Water Emulsion
Oxidation reaction can be initiated by either diradical triplet oxygen or non radical singlet oxygen. The singlet oxygen can be formed infoods from triplet oxygen by photosensitized reaction. This research was intended to study the quenching effect of quercetin on lipid oxidation rate in the erythro...
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| Main Authors: | , , , |
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| 格式: | EJournal Article |
| 出版: |
Indonesian Association of Food Technologists,
2014-05-20.
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