Synergism and antagonism mechanisms of β-carotene, γ-oryzanol, and β-sitosterol on oxidative stability of walnut oil

Food Chemistry 2026

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Authors: Xuan Tian, Xueyan Wang, Mengxue Fang, Ao Liu, Fei Ma, Li Yu, Xuefang Wang, Du Wang, P. Li, Liangxiao Zhang

DOI: 10.1016/j.foodchem.2026.148467

Cited by: 0

References: 27

Fields of Study & Subjects

Edible Oils Quality and Analysis Antioxidant Activity and Oxidative Stress Phytochemicals and Antioxidant Activities

References 27