Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil Article

Zhao, Qiyan, Wang, Mingming, Zhang, Wenbin et al. (2020). Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil . FOOD CHEMISTRY, 311 10.1016/j.foodchem.2019.125962

cited authors

  • Zhao, Qiyan; Wang, Mingming; Zhang, Wenbin; Zhao, Wei; Yang, Ruijin

authors

publication date

  • May 1, 2020

published in

keywords

  • ALPHA-TOCOPHEROL
  • ANTIOXIDANT ACTIVITY
  • Antioxidant
  • CMC
  • Chemistry
  • Chemistry, Applied
  • ELECTRON-PARAMAGNETIC-RESONANCE
  • EPR
  • Food Science & Technology
  • LIPID OXIDATION
  • Life Sciences & Biomedicine
  • MINOR COMPONENTS
  • Nutrition & Dietetics
  • PHOSPHOLIPIDS
  • PHYSICAL STRUCTURES
  • PRODUCTS
  • Phosphatidylcholine
  • Phosphatidylethanolamine
  • Physical Sciences
  • Prooxidant
  • REVERSE MICELLES
  • Radicals
  • Schaal oven
  • Science & Technology
  • TEMPERATURE

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

volume

  • 311