Preparation and Characterization of Quercetin Phospholipid Complex and Its Effect on the Oxidative Stability of Walnut Oil
To expand the application of quercetin, quercetin phospholipid complexes were optimally prepared by the solvent method. The complexes were structurally characterized and evaluated for their antioxidant capacity in vitro, and the effect of the complexes on the oxidative stability of walnut oil was fu...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010095 |