Preparation, characterisation and evaluation of kaempferol phospholipid complex and its application in preventing the deterioration of soybean oil.
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| Title: | Preparation, characterisation and evaluation of kaempferol phospholipid complex and its application in preventing the deterioration of soybean oil. |
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| Authors: | Xu R; Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China., Zhao H; Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China., Wang L; Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China., Gao D; Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China., Zhao X; Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China. |
| Source: | Natural product research [Nat Prod Res] 2026 Apr; Vol. 40 (7), pp. 1733-1737. Date of Electronic Publication: 2024 Nov 19. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Taylor & Francis Health Sciences Country of Publication: England NLM ID: 101167924 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1478-6427 (Electronic) Linking ISSN: 14786419 NLM ISO Abbreviation: Nat Prod Res Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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