Microwaving plus enzymatic pretreatment of safflower seeds increases the phenolic content and oxidative stability of extracted oil

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DOI:10.1016/j.foodchem.2024.141831
作者：Zhi Qin , Yun-Long Chang , Zi-Cheng Yang , Wei Fan , Zi-Meng Chen , Ling-Biao Gu , Zhao Qin , Hua-Min Liu , Xin-Liang Zhu , Yu-Xiang Ma
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In this paper, microwave-assisted (MW-AE), enzyme-assisted (Ene-AE) and microwaving plus enzymatic treatment (MW + Ene-AE) were used to explored their effects on the polyphenols in safflower

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