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个人简介
Professor Frankel specialized in lipid oxidation and antioxidants in foods and biological systems. His research included lipid oxidation in foods, vegetable oil and fish oils. He also conducted research on foods and biological antioxidants which include phenolic compounds in wine, fruits, spices and beverages. In addition, he conducted research on the oxidative stability of long-chain omega-3 polyunsaturated fatty acids, testing activity of natural antioxidants in food emulsions and biological systems and studying interactions of sugar, proteins and lipids affecting quality and safety of foods and biological activity.
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Antioxidants in Food and Biologypp.193-216, (2012)
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