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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2018
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| Soggetti: | |
| Accesso online: | 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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