Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil-Reference-Cited by-同舟云学术

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Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil

Published:2022-05 Issue: Volume:376 Page:131940
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Guoyan,Zhu Wenqi,Li Sitong,Zhou Wanli,Zhang Huijuan,Wang Jing,Liu Xiaofang,Zhang Jixian,Liang Li,Xu Xin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Mass spectrometric profiling of flavonoid glycoconjugates possessing isomeric aglycones;Abranko;Journal of Mass Spectrometry,2015

2. HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits;Abu-Reidah;Food Chemistry,2015

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

4. Tea seed oil: Extraction, compositions, applications, functional and antioxidant properties. Academia;Amooi;Journal of Medicinal Plants,2016

5. Enrichment of refined olive oil with phenolic compounds: Evaluation of their antioxidant activity and their effect on the bitter index;Artajo;Journal of Agricultural and Food Chemistry,2006

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