Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity

作者：Xu Zhang, Xiaoqian Zhan, Wenyu Liu, Ting Wang, Ting Zhang, Changqing Wei · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106931 · 被引用次数：11 · 研究领域：Nuts composition and effects、Edible Oils Quality and Analysis、Plant biochemistry and biosynthesis