Characterization of Medium-Chain Triacylglycerol (MCT)-Enriched Seed Oil from Cinnamomum camphora (Lauraceae) and Its Oxidative Stability
Author:
Affiliation:
1. State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi 330047, China
2. Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf200188r
Reference27 articles.
1. In vitro anti-inflammatory and anti-oxidative effects of Cinnamomum camphora extracts
2. Repellent and insecticidal activities of essential oils from Artemisia princeps and Cinnamomum camphora and their effect on seed germination of wheat and broad bean
3. Antifungal activities of essential oils and their constituents from indigenous cinnamon (Cinnamomum osmophloeum) leaves against wood decay fungi
4. Headspace Constituents of the Tree Remain ofCinnamomum camphora
5. Simultaneous existence of two types of ribosome-inactivating proteins in the seeds of Cinnamonum camphora — characterization of the enzymatic activities of these cytotoxic proteins
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