Impact of high-pressure processing on the degradation kinetics and bioactivity of resveratrol

Food Chemistry 2026

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Authors: Wen‐Chien Lu, Yu‐Tsung Cheng, Yung‐Jia Chan, Shu-Ju Chen, Yan-Zhen Wu, Zeng‐Chin Liang, Po-Hsien Li

DOI: 10.1016/j.foodchem.2026.149357

Cited by: 1

References: 34

Fields of Study & Subjects

Microbial Inactivation Methods Sirtuins and Resveratrol in Medicine Phytochemicals and Antioxidant Activities

References 34