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Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application
Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p-anisidine (p-AnV) and acid values (A...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525686/ https://ncbi.nlm.nih.gov/pubmed/31168145 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03750-5 |
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