Comparison of phenolic compounds, tocopherols, phytosterols and antioxidant potential in Zhejiang pecan [Carya cathayensis] at different stir-frying steps

LWT

Volumn 62, Issue 1, 2015, Pages 541-548

  Yang, Jiajia ^a   Zhou, Fei ^a   Xiong, Lina ^a   Mao, Shuqin ^a   Hu, Yinzhou ^a   Lu, Baiyi ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Antioxidant; Carya cathayensis; Phenolic compounds; Phytosterols; Tocopherols

Indexed keywords

ALCOHOLS; ORGANIC ACIDS; PHENOLS; TEMPERATURE;

ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; CARYA CATHAYENSIS; DPPH RADICAL SCAVENGING ACTIVITIES; PHENOLIC COMPOUNDS; PHYTOSTEROLS; TOCOPHEROLS; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

CARYA CATHAYENSIS; CARYA ILLINOINENSIS;

EID: 84924116694     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.049     Document Type: Article

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