The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

Published 2016 View Full Article

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Title
The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products
Authors
Keywords
Carbonyl-scavenging ability, Lipid-derived reactive carbonyls, Lipid oxidation, Phenolic compounds, Structure-activity relationship
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 54, Issue -, Pages 165-174
Publisher
Elsevier BV
Online
2016-06-20
DOI
10.1016/j.tifs.2016.06.006

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