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Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil
The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produ...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2017
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334221/ https://ncbi.nlm.nih.gov/pubmed/28298676 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2486-y |
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