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Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil.
Zou, Shuo; Zhang, Yiren; Wang, Qiaojun; Yang, Lixue; Karrar, Emad; Jin, Qingzhe; Zhang, Hui; Wu, Gangcheng; Wang, Xingguo.
Afiliação
  • Zou S; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Zhang Y; Department of Chemistry, School of Physical Science, University of Liverpool, UK.
  • Wang Q; Guanghanshi Maidele Food CO., LTD, Deyang, China.
  • Yang L; Guanghanshi Maidele Food CO., LTD, Deyang, China.
  • Karrar E; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Jin Q; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Zhang H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Wu G; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
  • Wang X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu
Food Chem ; 371: 131167, 2022 Mar 01.
Article em En | MEDLINE | ID: mdl-34649199
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Ácidos Graxos Monoinsaturados Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Ácidos Graxos Monoinsaturados Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article