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Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil
This study investigated the effects of the addition of gardenia seed, green tea, or cactus pear (Opuntia ficus-indica) to rice batter at 10% on the lipid oxidation, pigments, antioxidants, and antioxidant activity of lotus root bugak and frying oil. Lipid oxidation was evaluated based on the conjuga...
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| Yayımlandı: | Food Sci Biotechnol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
The Korean Society of Food Science and Technology
2016
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049113/ https://ncbi.nlm.nih.gov/pubmed/30263370 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0166-8 |
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