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Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

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https://hal.univ-lorraine.fr/hal-03099181
Contributor : Hassan Ayatti <>
Submitted on : Wednesday, January 6, 2021 - 8:41:20 AM
Last modification on : Monday, March 29, 2021 - 4:07:36 PM

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Hind Chaaban, Irina Ioannou, Latifa Chebil, Manel Slimane, Christine Gerardin, et al.. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation, Wiley, 2017, 41 (5), pp.e13203. ⟨10.1111/jfpp.13203⟩. ⟨hal-03099181⟩

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