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Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog.
Zhang, Siyu; Willett, Sarah A; Hyatt, Joseph R; Martini, Silvana; Akoh, Casimir C.
Afiliación
  • Zhang S; Department of Food Science and Technology, University of Georgia, Athens, GA, USA. Electronic address: sz25438@uga.edu.
  • Willett SA; Department of Food Science and Technology, University of Georgia, Athens, GA, USA. Electronic address: sarah.willett@uga.edu.
  • Hyatt JR; Department of Food Science and Technology, University of Georgia, Athens, GA, USA. Electronic address: jrh1@uga.edu.
  • Martini S; Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT, USA. Electronic address: silvana.martini@usu.edu.
  • Akoh CC; Department of Food Science and Technology, University of Georgia, Athens, GA, USA. Electronic address: cakoh@uga.edu.
Food Chem ; 334: 127584, 2021 Jan 01.
Article en En | MEDLINE | ID: mdl-32711274
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Aceites de Pescado / Ácidos Grasos Insaturados / Conservación de Alimentos / Antioxidantes Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Aceites de Pescado / Ácidos Grasos Insaturados / Conservación de Alimentos / Antioxidantes Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article