Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef

Author:

Ye Liyun,Wang Hengjian,Duncan Susan E.,Eigel William N.,O’Keefe Sean F.

Funder

Biodesign and Bioprocessing Research Center

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Study on the medicinal value of Vine Tea;Chen;Hunan Agricultural Sciences,2007

2. Determination of ampelopsin and myricetin in Ampelopsis cantoniensis;Chen;Zhong Yao Cai,1997

3. Measuring antioxidant effectiveness in food;Decker;Journal of Agricultural and Food Chemistry,2005

4. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol;Erkan;Food Chemistry,2008

5. Thiobarbituric acid test for monitoring lipid oxidation in meat;Fernandez;Food Chemistry,1995

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