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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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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | 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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