Author:
Xu Zhou,Li Xu,Feng Shiling,Liu Jing,Zhou Lijun,Yang Ruiwu,Ding Chunbang
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Animals,Food Science,Biotechnology
Reference26 articles.
1. Aysel MB, Bayrak A, Kiralan M, Ozbucak T (2013) Individual and combined use of rosemary and origanum in soybean oil as natural antioxidants. Int J Food Prop 16:995–1001
2. Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203
3. Ben-Ali M, Dhouib K, Damak M, Allouche N (2013) Stabilization of sunflower oil during accelerated storage: use of basil extract as a potential alternative to synthetic antioxidants. Int J Food Prop 17:1547–1559
4. Casal S, Malheiro R, Sendas A, Oliveira BPP, Pereira JA (2010) Olive oil stability under deep-frying conditions. Food Chem Toxicol 48:2972–2979
5. Chen L, Cheng W, Hu C, Jin Y, Li R, Li J (2004) Study on anti-inflammatory effects of total flavonoids of Litsea coreana Leve. Var. Acta Universitatis Medicinalis Anhui 39:439–442
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献