The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter

Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food...

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Detalles Bibliográficos
Autores principales: Çakmakçı, Songül, Gülçin, İlhami, Gündoğdu, Engin, Ertem Öztekin, Hatice, Taslimi, Parham
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451864/
https://www.ncbi.nlm.nih.gov/pubmed/37627517
http://dx.doi.org/10.3390/antiox12081522

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10451864/
https://www.ncbi.nlm.nih.gov/pubmed/37627517
http://dx.doi.org/10.3390/antiox12081522

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