Characterization and Free Radical Scavenging Activity of Rapeseed Meal Polysaccharides WPS-1 and APS-2
Author:
Affiliation:
1. Laboratory of Functional Food and Nutrition, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf802687t
Reference26 articles.
1. Prospects of rapeseed oil by-products with respect to antioxidative potential
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4. The effect of phytic acid on oxidative stability of raw and cooked meat
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