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Improving oxidative stability of virgin olive oil by addition of microalga Chlorella vulgaris biomass
Antioxidant activity of Chlorella (Chlorella vulgaris) was evaluated in virgin olive oil (VOO) at different concentrations of 0.5, 1.0, and 1.5% (w/w) under accelerated storage conditions. Antioxidant activity of Chlorella was compared with those of BHT and β-carotene. Chlorella samples significantl...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2017
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5502042/ https://ncbi.nlm.nih.gov/pubmed/28740304 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2689-2 |
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