Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability

The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. The oxidation proc...

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Detalles Bibliográficos
Autores principales: Ma, Yuchen, Wang, Guangyi, Deng, Zeyuan, Zhang, Bing, Li, Hongyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252449/
https://www.ncbi.nlm.nih.gov/pubmed/37297517
http://dx.doi.org/10.3390/foods12112273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252449/
https://www.ncbi.nlm.nih.gov/pubmed/37297517
http://dx.doi.org/10.3390/foods12112273

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