2017•Food ControlRequires access

Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao

Guangyi Gong, Xue Yan Zhao, Shimin Wu

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Key concepts: Food science, Chemistry, Antioxidant, Polyphenol, Peroxide value, Bamboo, Soybean oil, Botany

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Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao — Research Paper | ScholarLens