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Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability
This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower percentages of free fatty acids in relation to others, after 20 h. With the h...
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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Singapore
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085266/ https://ncbi.nlm.nih.gov/pubmed/30263832 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0325-1 |
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