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Prof. Dr. chenyi
State Key Laboratory of Food Science and Technology, Nanchang University
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Combined application of gallate ester and alpha-tocopherol in oil-in-water emulsion: Their distribution and antioxid...
Influence of different cooking methods on the nutritional and potentially harmful components of peanuts
Comparative study of the oxidation of cold-pressed and commercial refined camellia oil during storage with H-1 and P...
Determination of the Oxidative Stability of Camellia Oils Using a Chemometrics Tool Based on H-1 NMR Spectra and alp...
4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis metho...
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