Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p-anisidine (p-AnV) and acid values (A...

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Detalles Bibliográficos
Autores principales: Kozłowska, Mariola, Żbikowska, Anna, Szpicer, Arkadiusz, Półtorak, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525686/
https://www.ncbi.nlm.nih.gov/pubmed/31168145
http://dx.doi.org/10.1007/s13197-019-03750-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525686/
https://www.ncbi.nlm.nih.gov/pubmed/31168145
http://dx.doi.org/10.1007/s13197-019-03750-5

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