Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility*-Reference-Cited by-同舟云学术

Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility*

Published:2014-10-14 Issue:11 Volume:79 Page:C2164-C2173
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hwang Hong-Sik¹,Winkler-Moser Jill K.¹,Vermillion Karl¹,Liu Sean X.¹

Affiliation:

1. United States Dept. of Agriculture; Agricultural Research Service; Natl. Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL U.S.A

Publisher

Wiley

Subject

Food Science

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4. Structural basis for molecular recognition of folic acid by folate receptors;Chen;Nature,2013

5. Oxidative stability of soybean and sesame oil mixture during frying of flour dough;Chung;J Food Sci,2004

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