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Concentration of α-Linoleic Acid of Perilla Oil by Gradient Cooling Urea Inclusion

✍ Scribed by Hai-bo GU; Xue-yi MA; Jing-bo WU; Qi ZHANG; Wen-bing YUAN; Yi-ping CHEN

Book ID
118650816
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
510 KB
Volume
8
Category
Article
ISSN
1671-2927

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## Abstract **BACKGROUND:** Antioxidants prevent rancidity (lipid peroxidation) and natural antioxidants, e.g., α‐tocopherol, likely provide additional value to oil‐based food products because of their health benefits. Conjugated linoleic acid (CLA) has potential health benefits and may exhibit ant