Lipophilized apigenin derivatives produced during the frying process as novel antioxidants
Yueliang Zhao, Xu Zhang, Nana Zhang, Qian Zhou, Daming Fan, Mingfu Wang
Topics & Concepts
ApigeninChemistryAntioxidantDPPHLipophilicityABTSRapeseedFood scienceOrganic chemistrySoybean oilLipid peroxidationBiochemistryFlavonoidPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPlant biochemistry and biosynthesis