Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review
Gangcheng WuState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaChang ChangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaChenchen HongState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaHui ZhangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaJianhua HuangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaQingzhe JinState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, ChinaXingguo WangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
2019en
ABI
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