Antioxidants in Margarine Emulsions
The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stabil...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Saila: | Czech Journal of Food Sciences |
| Gaiak: | |
| Sarrera elektronikoa: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0131_antioxidants-in-margarine-emulsions.php |
| Etiketak: |
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