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Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose
The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:5...
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| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer-Verlag
2011
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3213343/ https://ncbi.nlm.nih.gov/pubmed/22131555 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11746-011-1865-1 |
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