Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil

The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased w...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

LI Tian, GUO Qin, QU Yang, LIANG Manzhu, ZHANG Qiaozhen, QIN Jingjing, HUANG Xuegang, ZHANG Yu, WANG Qiang [verfasserIn]

Format:

E-Artikel

Sprache:

Englisch ; Chinesisch

Erschienen:

2023

Schlagwörter:

peanut oil; resveratrol; trans fatty acids; anti- isomerization effect

Übergeordnetes Werk:

In: Shipin Kexue - China Food Publishing Company, 2023, 44(2023), 18, Seite 34-39

Übergeordnetes Werk:

volume:44 ; year:2023 ; number:18 ; pages:34-39

Links:

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Journal toc

DOI / URN:

10.7506/spkx1002-6630-20220826-318

Katalog-ID:

DOAJ100767281

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