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Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants.
Kim, Hyunkyung; Woo, YunSik; Choi, HyungSeok; Kim, Mi-Ja; Lee, JaeHwan.
Affiliation
  • Kim H; Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
  • Woo Y; Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
  • Choi H; Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
  • Kim MJ; Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea.
  • Lee J; Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea. Electronic address: s3hun@skku.edu.
Food Chem ; 349: 129082, 2021 Jul 01.
Article in En | MEDLINE | ID: mdl-33548885
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phosphatidylcholines / Oils / Hydrophobic and Hydrophilic Interactions / Antioxidants Language: En Journal: Food Chem Year: 2021 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phosphatidylcholines / Oils / Hydrophobic and Hydrophilic Interactions / Antioxidants Language: En Journal: Food Chem Year: 2021 Document type: Article