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Use of eugenol-lean clove extract as a flavoring agent and natural antioxidant in mayonnaise: product characterization and storage study
Eugenol-lean fraction (98 % lower eugenol content than eugenol-rich fraction) having appreciable phytochemical properties was selectively isolated from clove buds (Syzygium aromaticum Linn) using supercritical carbon dioxide extraction at 40 °C and pressure of 25 MPa with static and dynamic time of...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519447/ https://ncbi.nlm.nih.gov/pubmed/26243914 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1573-6 |
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