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Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation
Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxida...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Singapore
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7406613/ https://www.ncbi.nlm.nih.gov/pubmed/32802555 http://dx.doi.org/10.1007/s10068-020-00800-z |