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Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

LWT-FOOD SCIENCE AND TECHNOLOGY [2020]
Xiaoqin Wang, María del Mar Contreras, Dunming Xu, Chen Xing, Lijuan Wang, Daomao Yang
[10.1016/j.lwt.2020.109389]
MATERIALS

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