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Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage
Effect of (−)-epigallocatechin gallate (EGCG) and (−)-epicatechin (EC) at different concentrations (100–300 ppm) on frying stability of soybean oil blended with tea seed oil was studied. Thermal stability of the blended oil increased with the addition of EGCG and EC, especially with increasing conce...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6484051/ https://ncbi.nlm.nih.gov/pubmed/31093425 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0515-x |
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