首页|期刊导航|中国油料作物学报（英文）|Lipid oxidation in food science and nutritional health:A comprehensive review

Lipid oxidation in food science and nutritional health:A comprehensive review

Dan Wang Huaming Xiao Xin Lyu Hong Chen Fang Wei

中国油料作物学报（英文）Issue(1)：35-44,10.

Lipid oxidation in food science and nutritional health:A comprehensive review

Dan Wang ¹Huaming Xiao ¹Xin Lyu ¹Hong Chen ¹Fang Wei²

作者信息

1. Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China
2. Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China||Hubei Hongshan Laboratory,Wuhan,Hubei,430062,PR China
折叠

摘要

关键词

Lipid oxidation/Oxidation mechanism/Oxidative stability/Food science/Antioxidant

Key words

Lipid oxidation/Oxidation mechanism/Oxidative stability/Food science/Antioxidant

引用本文复制引用

Dan Wang,Huaming Xiao,Xin Lyu,Hong Chen,Fang Wei..Lipid oxidation in food science and nutritional health:A comprehensive review[J].中国油料作物学报（英文）,2023,(1):35-44,10.

基金项目

This research was funded by National Natural Science Foundation of China(Grant No.U21A20274).We also gratefully acknowledge the support of the National Key R&D Program Key Special Project(Grant No.2021YFD1600103),Technology Innovation Project of Hubei Province(Grant No.2021BEC021),and Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2013-OCRI). （Grant No.U21A20274）

中国油料作物学报（英文）

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ISSN：2096-2428

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