Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil
Author:
Funder
Alexander von Humboldt-Stiftung
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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1. Rowanberry—A Source of Bioactive Compounds and Their Biopharmaceutical Properties;Plants;2023-09-11
2. Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review;Critical Reviews in Food Science and Nutrition;2022-11-23
3. Mini-Review on the Enzymatic Lipophilization of Phenolics Present in Plant Extracts with the Special Emphasis on Anthocyanins;Antioxidants;2022-08-05
4. Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil;Journal of Food Science and Technology;2022-06-04
5. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use;Food Reviews International;2022-04-10
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