Work

Interactions between α-tocopherol and γ-oryzanol in oil-in-water emulsions

Year: 2021

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2021.129648

Authors: Ruru Liu, Ying Xu, Ming Chang, Ruijie Liu, Xingguo Wang

Institutions: Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G7788533513

OpenAlex ID: W3138437223

FWCI: 1.391

Cites: 44

Cited by: 23

Related to: 10