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Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to com...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071306/ https://www.ncbi.nlm.nih.gov/pubmed/33920870 http://dx.doi.org/10.3390/foods10040860 |