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The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China.
Yao, Yunping; Liu, Wentao; Zhou, Hang; Zhang, Di; Li, Ruiting; Li, Changmo; Wang, Shuo.
Afiliação
  • Yao Y; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology.
  • Liu W; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology.
  • Zhou H; School of Food Engineering and Biotechnology, Tianjin University of Science and Technology.
  • Zhang D; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology.
  • Li R; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology.
  • Li C; School of Food Engineering and Biotechnology, Tianjin University of Science and Technology.
  • Wang S; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology.
J Oleo Sci ; 68(7): 625-635, 2019 Jul 01.
Article em En | MEDLINE | ID: mdl-31178462
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Verduras / Óleos de Plantas / Frutas / Antioxidantes País/Região como assunto: Asia Idioma: En Revista: J Oleo Sci Assunto da revista: BIOQUIMICA Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Verduras / Óleos de Plantas / Frutas / Antioxidantes País/Região como assunto: Asia Idioma: En Revista: J Oleo Sci Assunto da revista: BIOQUIMICA Ano de publicação: 2019 Tipo de documento: Article