Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

RESEARCH BACKGROUND: Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem. EXPERIMENTAL APPROACH: In this study, the effects of stabilization methods (dry co...

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Bibliographic Details
Published in:Food Technol Biotechnol
Main Authors: Arslan, Derya, Demir, M. Kürşat, Acar, Ayşenur, Arslan, Fatma Nur
Format: Artigo
Language:Inglês
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Subjects:
Preliminary Communications
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7709457/
https://ncbi.nlm.nih.gov/pubmed/33281490
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.03.20.6638
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