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Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion
Effect of herb extracts on the oil oxidation of an oil-in-water emulsion containing iron was studied. The emulsion comprised tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), xanthan gum (35mg), and FeSO(4) (0.5mg) with 80% ethanol extracts of rosemary (Rosmarinus officinalis),...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049126/ https://ncbi.nlm.nih.gov/pubmed/30263368 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0164-x |
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