Different distribution of free and bound phenolic compounds...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 07 Vol. 129

Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

Wang, Xiaoqin, Contreras, María del Mar, Xu, Dunming, Xing, Chen, Wang, Lijuan, Yang, Daomao
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Volume:
129
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109389
Date:
July, 2020
File:
PDF, 1.06 MB
2020
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