Study on mechanism of antioxidant activity change of flavonoids in simulated frying system

DONG Zhijie, LIU Junxin, LI Jun, DANG Liankui, FAN Zhenyu

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 249-257.

PDF(4895 KB)
PDF(4895 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 249-257. DOI: 10.13995/j.cnki.11-1802/ts.045694

Study on mechanism of antioxidant activity change of flavonoids in simulated frying system

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 249-257 https://doi.org/10.13995/j.cnki.11-1802/ts.045694

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(4895 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉