Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation
Xiaoqin Wang, María del Mar Contreras, Dunming Xu, Xing Chen, Lijuan Wang, Daomao Yang
Topics & Concepts
ChemistryDPPHIntermolecular forceAntioxidantPhenolsOrganic chemistryLipid oxidationAntioxidant capacityFood scienceMoleculeFree Radicals and AntioxidantsPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis