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

标题
Inhibitory effect of proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc. ) leaves on the lipid oxidation in an emulsion system
作者
关键词
Chinese bayberry leaves, Proanthocyanidins, Ultrasound, Cholesterol, Fatty acid
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 80, Issue -, Pages 517-522
出版商
Elsevier BV
发表日期
2017-03-08
DOI
10.1016/j.lwt.2017.03.007

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