Effect of the chemical refining process on composition and oxidative stability of evening primrose oil-Reference-Cited by-同舟云学术

Effect of the chemical refining process on composition and oxidative stability of evening primrose oil

Published:2020-09-10 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Pan Fengguang¹^ORCID,Li Yuanyuan¹,Luo Xiangdan²,Wang Xiaoqing¹,Wang Chunshuang³,Wen Baoli¹,Guan Xinrui³,Xu Yufei¹,Liu Boqun¹^ORCID

Affiliation:

1. Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China

2. The Second Hospital of Jilin University Changchun China

3. Jilin Baili Biotechnology Co., Ltd. Changchun China

Funder

Department of Science and Technology of Jilin Province

Changchun Science and Technology Bureau

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14800

Reference48 articles.

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2. A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

3. American Oil Chemists' Society (AOCS). (1993a). Official methods and recommended practices of American Oil Chemists' Society. Method Cd 8b—90. Peroxide value: Acetic acid—chloroform method.

4. American Oil Chemists' Society (AOCS). (1993b). Official methods and recommended practices of American Oil Chemists' Society. Method Cd 3d—63. Acid value.

5. American Oil Chemists' Society (AOCS). (1993c). Official methods and recommended practices of American Oil Chemists' Society. Method Cd 18—90. p‐anisidine value.

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