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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Kozłowska, Mariola, Żbikowska, Anna, Szpicer, Arkadiusz, Półtorak, Andrzej
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2019
Konular:
Original Article
Online Erişim: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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