摘要
新鲜油加入花多酚初期，茶多酚与维生素Ｅ都能阻断氧化反应链的产生，随着时间的延续和温度的升度，显示出茶多酚强抗氧化性能，其效果较ＶＥ高４－７倍。
The research, the production of reaction chain of the tea polyphenols with vitamin fbeing blocked at the first stage of adding tea Polyphenols into the fresh oil was proved. following the extending of time and tightening of tempetrature, strong performance of anti - oxidation of the tea polyphenols was demonstrated. The effect was higher for 4 to 7 times than that of VE.
出处
《食品与机械》
CSCD
1997年第6期35-36,共2页
Food and Machinery
