Impact of α-tocopherol and EGCG on the oxidative stability of margarine: Exploring the possible synergistic effect mechanism.
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DOI: 10.1111/1750-3841.16595
Abstract: Margarine is a typical water-in-oil (W/O) emulsion fat product. Due to the presence of a water-oil interface, the oil oxidation in the emulsion system is the interface reaction, which is much faster than that in… read more here.
Keywords: tocopherol; tocopherol egcg; mechanism; margarine ... See more keywords