The effect of thermal pretreatment processing on the distribution of free and bound phenolics in virgin Camellia oleifera seed oil
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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1. Profiling of phenolic composition in camellia oil and its correlative antioxidant properties analysis;Frontiers in Nutrition;2024-08-23
2. Comparative Study of <i>Camellia oleifera</i> Seed Oil on Chemical Constituents, Antioxidant Activities and Physicochemical Characteristics from Southern China;Journal of Oleo Science;2024
3. Efficacy mechanisms research progress of the active components in the characteristic woody edible oils;Food Frontiers;2023-10-10
4. Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages;Food Bioscience;2023-04
5. Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material;Antioxidants;2023-01-15
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