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Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil
Peanut oil is widely used in food but is susceptible to oxidation. This study investigated the antioxidant stability of high oleic (HO: 78.85 g/100 g oleic acid) and regular (C: 43.85 g/100 g oleic acid) peanut oils with oregano essential oil (OEO) added as a natural antioxidant. OEO contained γ-ter...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233431/ https://ncbi.nlm.nih.gov/pubmed/30483010 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3459-5 |
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