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2020 | 1 |
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Zeaxanthin in Soybean Oil: Impact of Oxidative Stability, Degradation Pattern, and Product Analysis.
J Agric Food Chem. 2020 Apr 29;68(17):4981-4990. doi: 10.1021/acs.jafc.9b07480. Epub 2020 Apr 17.
J Agric Food Chem. 2020.
PMID: 32271576
There were three kinds of non-volatile products of zeaxanthin that were detected: (a) Z-violaxanthin, (b) 9-Z-zeaxanthin, and (c) 13-Z-zeaxanthin, and it was found that the content of 13-Z-zeaxanthin formed by isomerization was the highest. In addition …
There were three kinds of non-volatile products of zeaxanthin that were detected: (a) Z-violaxanthin, (b) 9-Z-zeaxanthin, and …
Inhibition of Human Neutrophil Responses by the Essential Oil of Artemisia kotuchovii and Its Constituents.
Schepetkin IA, Kushnarenko SV, Özek G, Kirpotina LN, Utegenova GA, Kotukhov YA, Danilova AN, Özek T, Başer KH, Quinn MT.
Schepetkin IA, et al.
J Agric Food Chem. 2015 May 27;63(20):4999-5007. doi: 10.1021/acs.jafc.5b01307. Epub 2015 May 19.
J Agric Food Chem. 2015.
PMID: 25959257
Free PMC article.
(AKEO(f+l) and AKEO(stm), respectively) and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The primary components of the oils were estragole, (E)- and (Z)-beta-ocimenes, methyleugenol, limonene, spathulenol, beta-pinene, myrcene, and …
(AKEO(f+l) and AKEO(stm), respectively) and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The primar …
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