Wheat Germ and Lipid Oxidation: An Open Issue

Wheat germ (WG)’s shelf life after the milling process is incredibly short because of the presence of enzymes that aggravate the oxidation process; thus, stabilization is required in order to exploit the nutrients and bioactive compounds within WG. The critical point for the oxidation process is the...

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Detalles Bibliográficos
Autores principales: Marzocchi, Silvia, Caboni, Maria Fiorenza, Greco Miani, Marcello, Pasini, Federica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997883/
https://www.ncbi.nlm.nih.gov/pubmed/35407119
http://dx.doi.org/10.3390/foods11071032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997883/
https://www.ncbi.nlm.nih.gov/pubmed/35407119
http://dx.doi.org/10.3390/foods11071032

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