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Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil

Guoyan Liu1, Wenqi Zhu1, Sitong Li1

  • 1College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.

Food Chemistry
|December 30, 2021
PubMed

Keywords:
Anti-oxidationEndogenous phenolsInteractionSynergistic effectTea seed oil

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