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Physico-chemical characterization of protein fraction from stabilized wheat germ
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this w...
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| Gepubliceerd in: | Food Sci Biotechnol |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer Singapore
2019
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811462/ https://ncbi.nlm.nih.gov/pubmed/31695931 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00594-9 |
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