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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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Vydáno v:Food Sci Biotechnol
Hlavní autoři: Prabsangob, Nopparat, Benjakul, Soottawat
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer Singapore 2018
Témata:
On-line přístup: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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