Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk

por Li, Yan H., Wang, Wei J., Zhang, Fan, Shao, Zhi Peng, Guo, Liang
Publicado 2018

Evaluation of Proanthocyanidins from Kiwi Leaves (Actinidia chinensis) against Caco-2 Cells Oxidative Stress through Nrf2-ARE Signaling Pathway

por Lv, Ji-Min, Gouda, Mostafa, Ye, Xing-Qian, Shao, Zhi-Peng, Chen, Jian-Chu
Publicado 2022