Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil-Reference-Cited by-同舟云学术

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Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil

Published:2020-05 Issue: Volume:311 Page:125962
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Qiyan,Wang Mingming,Zhang Wenbin,Zhao Wei^ORCID,Yang Ruijin

Funder

National First-Class Discipline Program of Food Science and Technology

863 Program

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Oxidative stability of algal oils as affected by their minor components;Abuzaytoun;Journal of Agricultural and Food Chemistry,2006

2. Stability of crude herring oil produced from fresh byproducts: Influence of temperature during storage;Aidos;Journal of Food Science,2002

3. Food lipids: Chemistry, nutrition, and biotechnology;Akoh,2008

4. Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil;Andersson;Journal of Food Science,1999

5. Oxidation of rapeseed oil: Effect of metal traces;Benjellourr;Journal of the American Oil Chemists’ Society,1991

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