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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...
Tallennettuna:
| Julkaisussa: | Food Technol Biotechnol |
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| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| Aiheet: | |
| Linkit: | 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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