Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid–surfacant–tea polyphenols complex-Reference-Cited by-同舟云学术

Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid–surfacant–tea polyphenols complex

Author:

Shi Rong¹,Guo Yi¹,Vriesekoop Frank²,Yuan Qipeng¹,Zhao Shuna³,Liang Hao¹

Affiliation:

1. State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China

2. Department of Food ScienceHarper Adams UniversityNewportShropshireEngland

3. COFCO Nutrition & Health Research InstituteFuture Science and Technology Park SouthChangpingBeijingP. R. China

Funder

Beijing Higher Education Young Elite Teacher Project

National High Technology Research and Development Program of China

Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

Reference32 articles.

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献