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Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying.
Wu, Gangcheng; Han, Shuyan; Zhang, Yiren; Liu, TongTong; Karrar, Emad; Jin, Qingzhe; Zhang, Hui; Wang, Xingguo.
Afiliação
  • Wu G; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Han S; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Zhang Y; Department of Chemistry, School of Physical Science, University of Liverpool, United Kingdom.
  • Liu T; Binzhou Zhongyu Food Company Limited Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs National Industry Technical Innovation Center for Wheat Processing, China; Bohai Advanced Technology Institute, China.
  • Karrar E; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Jin Q; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Zhang H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Wang X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
Food Chem ; 372: 131143, 2022 Mar 15.
Article em En | MEDLINE | ID: mdl-34601419
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Camellia Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Camellia Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de publicação: Reino Unido