Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends)
Rui Zhang, Kewei Chen, Xuhui Chen, Bing Yang, Jianquan Kan
Topics & Concepts
CarotenoidRapeseedThermostabilityChemistryFood scienceKineticsOrganic chemistryEnzymeQuantum mechanicsPhysicsFree Radicals and AntioxidantsAntioxidant Activity and Oxidative StressPhytochemicals and Antioxidant Activities