A review of chemical composition and nutritional properties of minor vegetable oils in China-Reference-Cited by-同舟云学术

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A review of chemical composition and nutritional properties of minor vegetable oils in China

Published:2018-04 Issue: Volume:74 Page:26-32
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Yang Ruinan,Zhang Liangxiao,Li Peiwu,Yu Li,Mao Jin,Wang Xiupin,Zhang Qi

Funder

National Key Research and Development Project of China

National Major Project for Agro-product Quality & Safety Risk Assessment

China Agriculture research system

Fundamental Research Funds for Central Non-profit Scientific Institution

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference117 articles.

1. Plant sterols from foods in inflammation and risk of cardiovascular disease: A real threat?;Alemany;Food & Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association,2014

2. A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds;Alu'Datt;Food Chemistry,2017

3. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives;Alu'Datt;Food Chemistry,2013

4. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: Where does the evidence stand in 2010?;Astrup;American Journal of Clinical Nutrition,2011

5. Evening primrose oil and borage oil in rheumatologic conditions;Belch;American Journal of Clinical Nutrition,2000

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