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Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying

Hui-Hui Gao; Xue-De Wang; Yi-Wei Zhang; Xin Gao; Jing-Yang Yuan; Tian-Pei Zhao; Zhao Qin; Hua-Min Liu
Food Control · Vol. 161 · pp. 110406 · 2024
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Bibliographic Information

JournalFood Control
PublisherElsevier
Publication Date2024-07-01
Publication Year2024
Volume161
Pages110406
Document TypeJournal Article
eISSN0956-7135
DOI10.1016/j.foodcont.2024.110406
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1990-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09567135
Publisher PageOpen Publisher Page
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