Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils

Food Chemistry - Tập 332 - Trang 127408 - 2020
Rong Nie1,2, Yiren Zhang3, Hui Zhang1,2, Qingzhe Jin1,2, Gangcheng Wu1,2, Xingguo Wang1,2
1State Key Laboratory of Food Science and Technology, Jiangnan University, China
2National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, China
3Department of Chemistry, School of Physical Science, University of Liverpool, China

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Food Chemistry

Tập 332

127408

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