ロード中...
Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application
This study aimed to investigate the suitability of refined bleached deodorized palm olein oil (RBD POO) and Macadamia integrifolia oil (MO) blend as deep-fat frying substitute. Oxidative and hydrolytic stability of MO, POO and blends during 15 days of storage under accelerated oxidation condition (6...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6828893/ https://ncbi.nlm.nih.gov/pubmed/31741531 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03979-0 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|