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Enzymatic acylation of lutein with a series of saturated fatty acid vinyl esters and the thermal stability and anti-lipid oxidation properties of the acylated derivatives.
Tan, Xin-Jia; Li, Hai-Mei; Peng, Qing-Xia; Zhou, Hua; Chen, Yong-Sheng; Lu, Yu-Yun; Yan, Ri-An.
Afiliação
  • Tan XJ; Department of Food Science and Engineering, Jinan University, Guangzhou, China.
  • Li HM; Department of Food Science and Engineering, Jinan University, Guangzhou, China.
  • Peng QX; College of Pharmacy, Jinan University, Guangzhou, China.
  • Zhou H; Department of Food Science and Engineering, Jinan University, Guangzhou, China.
  • Chen YS; Department of Food Science and Engineering, Jinan University, Guangzhou, China.
  • Lu YY; Department of Food Science and Engineering, Jinan University, Guangzhou, China.
  • Yan RA; Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore.
J Food Sci ; 86(12): 5240-5252, 2021 Dec.
Article em En | MEDLINE | ID: mdl-34796492
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Luteína / Ácidos Graxos Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Luteína / Ácidos Graxos Idioma: En Ano de publicação: 2021 Tipo de documento: Article