Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying
Gangcheng Wu, Shuyan Han, Xu Li, Emad Karrar, Lirong Xu, Qingzhe Jin, Hui Zhang, Xingguo Wang
Topics & Concepts
Camellia oleiferaPolyphenolChemistrySoybean oilFood scienceCamelliaAntioxidantOrganic chemistryBotanyBiochemistryBiologyEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesNuts composition and effects