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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise
Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time,...
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| Publicado no: | Antioxidants (Basel) |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7919052/ https://ncbi.nlm.nih.gov/pubmed/33671957 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox10020287 |
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