Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

Satvir Sekhon-Loodu; Sumudu N. Warnakulasuriya; H. P.Vasantha Rupasinghe; Fereidoon Shahidi

doi:10.1016/j.foodchem.2013.02.040

Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

Satvir Sekhon-Loodu, Sumudu N. Warnakulasuriya, H. P.Vasantha Rupasinghe, Fereidoon Shahidi

Arts and Humanities

科研成果: 期刊稿件 › 文章 › 同行评审

93 引用（Scopus）

源语言	英语
页（从-至）	189-196
页数	8
期刊	Food Chemistry
卷	140
期	1-2
DOI	https://doi.org/10.1016/j.foodchem.2013.02.040
出版状态	已出版 - 9月 1 2013

!!!ASJC Scopus Subject Areas

分析化学
食品科学

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10.1016/j.foodchem.2013.02.040

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title = "Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation",

author = "Satvir Sekhon-Loodu and Warnakulasuriya, {Sumudu N.} and Rupasinghe, {H. P.Vasantha} and Fereidoon Shahidi",

note = "Funding Information: The authors acknowledge the funding provided by the Discovery Grant program of the Natural Sciences and Engineering Research Council (NSERC) of Canada and the Atlantic Innovation Funds Program of the Atlantic Canada Opportunities Agency (ACOA). ",

year = "2013",

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AU - Sekhon-Loodu, Satvir

AU - Warnakulasuriya, Sumudu N.

AU - Rupasinghe, H. P.Vasantha

AU - Shahidi, Fereidoon

N1 - Funding Information: The authors acknowledge the funding provided by the Discovery Grant program of the Natural Sciences and Engineering Research Council (NSERC) of Canada and the Atlantic Innovation Funds Program of the Atlantic Canada Opportunities Agency (ACOA).

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DO - 10.1016/j.foodchem.2013.02.040

M3 - Article

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AN - SCOPUS:84874939212

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VL - 140

SP - 189

EP - 196

JO - Food Chemistry

JF - Food Chemistry

IS - 1-2

ER -

Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

!!!ASJC Scopus Subject Areas

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