搜索结果: 1-2 共查到“食品科学技术其他学科 Lipid”相关记录2条 . 查询时间(0.046 秒)
Antioxidant Activity of Phytic Acid in Lipid Model System
phytic acid lipid oxyradicals antioxidant activity ESR chelating activity
2011/2/24
Free radicals formed during thermal (60 °C, 24 h) and catalytic (Fe2+ ions, room temperature
(23±1) °C, 3 h) oxidative degradation of hydroperoxyde-enriched soybean oil (HESO)
were stabilized in the...
Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods
lipids fats and oils oxidative stability methodologies
2010/11/22
Lipid oxidation and associated changes are major causes of quality deterioration of lipids and lipid-containing foods. Oxidative deterioration of lipids directly affects their flavor, color and nutrit...