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Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates.
Zhang, Xu; Ni, Ling; Zhu, Yamin; Liu, Ning; Fan, Daming; Wang, Mingfu; Zhao, Yueliang.
Affiliation
  • Zhang X; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China.
  • Ni L; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, People's Republic of China.
  • Zhu Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China.
  • Liu N; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, People's Republic of China.
  • Fan D; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China.
  • Wang M; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, People's Republic of China.
  • Zhao Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China.
J Agric Food Chem ; 69(11): 3479-3488, 2021 Mar 24.
Article in En | MEDLINE | ID: mdl-33703898
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Quercetin / Soybean Oil Language: En Journal: J Agric Food Chem Year: 2021 Document type: Article Country of publication:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Quercetin / Soybean Oil Language: En Journal: J Agric Food Chem Year: 2021 Document type: Article Country of publication: