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Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine

This study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead of tert-butylhydoquinone (TBHQ) for frying purposes. The antioxidants and PC were added in the concentrations of 1.2 mM and 500–2000 mg/kg, respectively. Oxidative st...

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Detalles Bibliográficos
Autores principales:	Sadeghi Vahid, Ghazaleh, Farhoosh, Reza
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573040/ https://www.ncbi.nlm.nih.gov/pubmed/37835212 http://dx.doi.org/10.3390/foods12193560

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