The study on the use of flavonoid- phosphatidylcholine coating in extending the oxidative stability of flaxseed oil during storage
Tomasz Piechowiak, Maciej Balawejder
Topics & Concepts
MalondialdehydeAntioxidantPhosphatidylcholineFood scienceChemistryFlavonoidLipid peroxidationLipid oxidationFatty acidChromatographyBiochemistryPhospholipidMembranePhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressEdible Oils Quality and Analysis