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Thermal degradation mechanism of myricetin in palmitic acid

Shengxiong Chen1, Fan Zhang1, Randolph R J Arroo2

  • 1Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía eAlimentación (lAA)-CITEXVI, 36310 Vigo, Spain.

Food Chemistry
|July 18, 2026
PubMed

Keywords:
DegradationLipid oxidationMyricetinPalmitic acidThermal processing

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