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Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron
This study evaluated the pH effect on the lipid oxidation and polyphenols of the emulsions consisting of soybean oil, citric acid buffer (pH 2.6, 4.0, or 6.0), and peppermint (Mentha piperita) extract (400 mg/kg), with/without FeSO(4). The emulsions in tightly-sealed bottles were placed at 25 °C in...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6170267/ https://ncbi.nlm.nih.gov/pubmed/30319836 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0324-2 |
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