Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures
Zhengmei Zhao, Jianhua Huang, Qingzhe Jin, Xingguo Wang
Topics & Concepts
Rice bran oilBranChemistryAntioxidantFood scienceTocopherolEdible oilDegradation (telecommunications)Vegetable oilBiochemistryOrganic chemistryVitamin ERaw materialTelecommunicationsComputer scienceEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants