Effects of Fe3+ and Antioxidants on Glycidyl Ester Formation in Plant Oil at High Temperature and Their Influencing Mechanisms

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作者： Cheng, Weiwei ^[1] ; Liu, Guoqin ^[1] ; Liu, Xinqi ^[2]

作者单位： South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China ^[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China ^[2]

关键词 glycidyl esters plant oil iron ion antioxidants lipid oxidation influencing mechanisms

发布时间 2017-08-24

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Journal of Agricultural and Food Chemistry

2017年65卷20期

4167-4176页

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Effects of Fe3+ and Antioxidants on Glycidyl Ester Formation in Plant Oil at High Temperature and Their Influencing Mechanisms

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Effects of Fe3+ and Antioxidants on Glycidyl Ester Formation in Plant Oil at High Temperature and Their Influencing Mechanisms

Journal of Agricultural and Food Chemistry

相似文献

Journal of Agricultural and Food Chemistry

相关期刊

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