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Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process
Author(s) -
Li Ao,
Zhao ManTong,
Yin FaWen,
Zhang Min,
Liu HuiLin,
Zhou DaYong,
Shahidi Fereidoon
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14933
Subject(s) - propyl gallate , gallic acid , chemistry , gallate , antioxidant , methyl gallate , alkyl , oyster , peroxide value , organic chemistry , acid value , food science , polyphenol , nuclear chemistry , biochemistry , biology , fishery
Effects of alkyl chain length of phenolic esters on their antioxidant efficiency in oyster during frying.

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