Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation-Reference-Cited by-同舟云学术

Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

Published:2020-07 Issue: Volume:129 Page:109389
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Xiaoqin,Contreras María del Mar,Xu Dunming,Xing Chen,Wang Lijuan,Yang Daomao

Funder

National Nature Science Foundation of China

Fujian Science & Technology Program

Promotion Program for Young and Middle-aged Teacher in Science and Technology Research of Huaqiao University

National Key Research and Development Program of Food Safety Technologies

Publisher

Elsevier BV

Subject

Food Science

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3. Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants;Celik;Food Research International,2014

4. Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods;Celik;Journal of Agricultural and Food Chemistry,2013

5. Synergism between soluble and dietary fiber bound antioxidants;Celik;Journal of Agricultural and Food Chemistry,2015

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