Impact of red wine polyphenol carbon dots on the oxidative stability of oils-Reference-Cited by-同舟云学术

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Impact of red wine polyphenol carbon dots on the oxidative stability of oils

Published:2024-10 Issue: Volume:61 Page:104683
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Duan Minxian,Huang Guohuan,Li Yuanlin^ORCID,Huang Yongguang

Publisher

Elsevier BV

Reference45 articles.

1. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage;Abdel-Hamid;International Dairy Journal,2019

2. Hydrophilic nitrogen-doped carbon dots from biowaste using dwarf banana peel for environmental and biological applications;Atchudan;Fuel,2020

3. Green tea (Camellia assamica) extract as an antioxidant additive to enhance the oxidation stability of biodiesel synthesized from waste cooking oil;Bharti;Fuel,2020

4. Changes in extra-virgin olive oil added with Lycium barbarum L. Carotenoids during frying: Chemical analyses and metabolomic approach;Blasi;Food Research International,2018

5. Beneficial effects of red wine polyphenols on human health: Comprehensive review;Buljeta;Current Issues in Molecular Biology,2023

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