Prolonging oxidation stability of peony (Paeonia suffruticosa Andr.) seed oil by endogenous lipid concomitants: Phospholipids enhance antioxidant capacity by improving the function of tocopherol-Reference-Cited by-同舟云学术

Prolonging oxidation stability of peony (Paeonia suffruticosa Andr.) seed oil by endogenous lipid concomitants: Phospholipids enhance antioxidant capacity by improving the function of tocopherol

Published:2023-07 Issue: Volume:197 Page:116552
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Tang Lin,Cao Minjie,Liao Can,Xu Ying,Karrar Emad,Liu Ruijie,Chang Ming

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference61 articles.

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4. Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China;Chang;Food Res. Int.,2020

5. Could peony seeds oil become a high-quality edible vegetable oil? The nutritional and phytochemistry profiles, extraction, health benefits, safety and value-added-products;Deng;Food Res. Int.,2022

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