Flavonoids from bamboo leaves improve the stability of unsaturated fatty acids in the lipids of walnut emulsions
Haimei Li, Yongsheng Chen, Qing‐Xia Peng, Xinjia Tan, Guo Chen, Hua Zhou, Rian Yan
Topics & Concepts
VitexinIsoorientinOrientinChemistryPeroxide valueEmulsionBambooFood scienceMalondialdehydeIsovitexinBotanyOrganic chemistryFlavonoidAntioxidantBiologyFood Chemistry and Fat AnalysisPhytochemicals and Antioxidant ActivitiesAfrican Botany and Ecology Studies