Performance of antioxidative compounds under frying conditions: A review.
作者： Felix Aladedunye , Roman Przybylski , Bertrand Matthaus
DOI: 10.1080/10408398.2013.777686
关键词: Food science 、 Fraction (chemistry) 、 Chemistry
摘要: … In this review, the performance of common natural and synthetic antioxidants … sesamin may be due to structural differences in which the opening of the two dioxolane groups in sesamin …
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