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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | 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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