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Effect of natural polyphenol on the oxidative stability of pecan oil

Yuan-Yuan Zhang1, Fang Zhang1, Kiran Thakur1

  • 1School of Food Science and Engineering, Hefei University of Technology, Hefei, People's Republic of China.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|October 9, 2017
PubMed

Keywords:
FlavonoidsHydroxycinnamic acidsOxidative stabilityPecan oilTannic

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