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Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate
The present work shows the possibility of use of gallic acid (GA) and methyl gallate (MG) as natural antioxidants replacing the powerful synthetic antioxidant TBHQ in frying process. Oxidative stability index (OSI) and the kinetics of change in lipid-peroxidation conjugated dienes (LCD), carbonyls (...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10329694/ https://www.ncbi.nlm.nih.gov/pubmed/37422505 http://dx.doi.org/10.1038/s41598-023-38385-2 |