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Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise
Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative sta...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5876228/ https://ncbi.nlm.nih.gov/pubmed/29606771 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3075-4 |
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