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Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC–ESI–MS/MS

Crossref DOI link: https://doi.org/10.1007/s00217-023-04239-4

Published Online: 2023-04-15

Published Print: 2023-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Xie, Chenyang

Zhang, Wen

Dang, Zhixiong

Ma, Renyi

Yang, Fang
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31701604)

pen Project of Key Laboratory of Green Chemical Engineering Process of Ministry of Education (GCP202103)

Engineering Research Center of Phosphorus Resources Development and Utilization of Ministry of Education (LCX2021002)
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Text and Data Mining valid from 2023-04-15

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Article History

Received: 23 November 2022

Revised: 14 March 2023

Accepted: 18 March 2023

First Online: 15 April 2023

Declarations

:

: The authors declare that they have no competing interests.

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