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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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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | 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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