Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

RESEARCH BACKGROUND: Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem. EXPERIMENTAL APPROACH: In this study, the effects of stabilization methods (dry co...

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Detalles Bibliográficos
Autores principales: Arslan, Derya, Demir, M. Kürşat, Acar, Ayşenur, Arslan, Fatma Nur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:
Preliminary Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7709457/
https://www.ncbi.nlm.nih.gov/pubmed/33281490
http://dx.doi.org/10.17113/ftb.58.03.20.6638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7709457/
https://www.ncbi.nlm.nih.gov/pubmed/33281490
http://dx.doi.org/10.17113/ftb.58.03.20.6638

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