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Contribution of minor compounds present in the peppermint (Mentha piperita) to the iron-catalyzed lipid oxidation of soybean oil-in-water emulsion
This study evaluated contribution of minor compounds naturally present in peppermint (Mentha piperita) to the iron-catalyzed lipid oxidation of oil-in-water emulsion. Emulsions consisted of tocopherol-stripped soybean oil and pH 4.0 citrate buffer (4:6, w/w) with iron. Minor compounds included α-toc...
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| Veröffentlicht in: | Food Sci Biotechnol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Singapore
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170264/ https://ncbi.nlm.nih.gov/pubmed/30319840 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0386-1 |
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