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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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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2018
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| 主題: | |
| オンライン･アクセス: | 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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