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Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying temperatures for 92 days and the antioxidative effect of butylated hy...

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Bibliografski detalji
Izdano u:J Food Sci Technol
Glavni autori: Ghorbani Gorji, Sara, Calingacion, Mariafe, Smyth, Heather E., Fitzgerald, Melissa
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2019
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Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6706488/
https://ncbi.nlm.nih.gov/pubmed/31477979
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03876-6
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