Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation
Singlet oxygen (<sup>1</sup>O<sub>2</sub>) has been proven to simultaneously cause oxidative damage to food and the death of microorganisms. In order to enhance the utilization of <sup>1</sup>O<sub>2</sub> in food systems, this review presents an overv...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/14/7/865 |
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