Synthesized Alkyl Ferulates with Different Chain Lengths Inhibited the Formation of Lipid Oxidation Products in Soybean Oil During Deep Frying

Autor:	Jia Chen, Lingyan Zhang, Peng Zhao, Gaiqin Ma, Qi Li, Xiuzhu Yu
Rok vydání:	2022
Předmět:	General Medicine Food Science Analytical Chemistry
DOI:	10.2139/ssrn.4278340
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd4bfbede1b25d239e07d7cd7429d4d8 https://doi.org/10.2139/ssrn.4278340 Zobrazit plný text záznamu