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Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions
Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils...
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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/PMC6049372/ https://ncbi.nlm.nih.gov/pubmed/30263243 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0015-9 |
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