Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
Run‐Yang Zhang, Wan‐Qing Kong, Zhao Qin, Hua‐Min Liu, Xue‐De Wang
Topics & Concepts
ProanthocyanidinChemistryFood scienceDeep fryingBiochemistryPolyphenolAntioxidantEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants