Effect of Catechin on the Formation of Polycyclic Aromatic Hydrocarbons in Camellia oleifera Oil during Thermal Processing

Polycyclic aromatic hydrocarbons (PAHs) in oil are affected by many factors, including temperature, time, and PAHs precursors. Phenolic compounds, as beneficial endogenous components of oil, are often associated with the inhibition of PAHs. However, studies have found that the presence of phenols ma...

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Detalles Bibliográficos
Autores principales: Pei, Wenjun, Wang, Jiaqi, Zhang, Lu, Guo, Yiwen, Cao, Minjie, Liu, Ruijie, Chang, Ming, Wang, Xingguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000653/
https://www.ncbi.nlm.nih.gov/pubmed/36900497
http://dx.doi.org/10.3390/foods12050980

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000653/
https://www.ncbi.nlm.nih.gov/pubmed/36900497
http://dx.doi.org/10.3390/foods12050980

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