Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying
Gangcheng Wu, Shuyan Han, Yiren Zhang, TongTong Liu, Emad Karrar, Qingzhe Jin, Hui Zhang, Xingguo Wang
Topics & Concepts
ChemistryOleic acidPolyphenolFood scienceCamellia oleiferaGlycerolOrganic chemistryPolymerizationBiochemistryAntioxidantPolymerEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects