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Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
In oil, free fatty acids (FFAs) are thought to be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method fo...
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| Publicado no: | NPJ Sci Food |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group UK
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8016982/ https://ncbi.nlm.nih.gov/pubmed/33795687 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41538-021-00086-3 |
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