Molecular Mechanism of Antioxidant Synergism of Tocotrienols and Carotenoids in Palm Oil
Author:
Affiliation:
1. Department of Food Science, Food Chemistry, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark, and Research and Quality Laboratory, Unitata Berhad, MAL-36009 Teluk Intan, Perak, Malaysia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf053141z
Reference37 articles.
1. Retention of Vitamin E and Added Retinyl Palmitate in Selected Vegetable Oils during Deep-Fat Frying and in Fried Breaded Products
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