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Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil

Na Xu1, Anuj G Shanbhag2, Bo Li3

  • 1Department of Food Science and Engineering , Jilin University , Changchun , Jilin 130062 , People's Republic of China.

Journal of Agricultural and Food Chemistry
|June 15, 2019
PubMed

Keywords:
antioxidantlecithinlipid oxidationphosphatidylethanolaminephosphatidylserinephospholipase Dphospholipidtocopherols

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