Inhibitory effect of proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc. ) leaves on the lipid oxidation in an emulsion system

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Inhibitory effect of proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc. ) leaves on the lipid oxidation in an emulsion system
Authors
Keywords
Chinese bayberry leaves, Proanthocyanidins, Ultrasound, Cholesterol, Fatty acid
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 80, Issue -, Pages 517-522
Publisher
Elsevier BV
Online
2017-03-08
DOI
10.1016/j.lwt.2017.03.007

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.