Lv234
136 积分 2025-09-21 加入
Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil
10小时前
已完结
An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of Oil
1天前
已完结
Antioxidant properties of lipid concomitants in edible oils: A review
2天前
已完结
Predictive modeling of antioxidant synergies in fruits and vegetables: A multi-objective optimization approach for functional food design
2天前
已完结
Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil
4天前
已完结
Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates
4天前
已完结
Lycopene in Soybean Oil: Identification of Oxidative Degradation Products and Effect on Oxidative Stability
4天前
已完结
Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil
4天前
已完结
Lipophilic antioxidants and encapsulation strategies for improving oxidative stability of edible oils: A critical review
4天前
已完结
Determination of free apocarotenoids and apocarotenoid esters in human colostrum
5天前
已完结
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