Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion
Shuyan Han, Yongjin Wang, Zhongxiang Fang, Yiren Zhang, Wei Zeng, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang
Topics & Concepts
HydroxytyrosolChemistryPolyphenolFood scienceAntioxidantLipid oxidationDigestion (alchemy)Gallic acidBiochemistryChromatographyEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality