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pro vyhledávání: '"Fangbo Yuan"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101049- (2023)
The effects of tea polyphenols (TP) on the quality of palm oils (PO) and losses of endogenous vitamin E during batch frying of instant noodles as well as oxidative stability of fried instant noodles were investigated. PO without antioxidant addition
Externí odkaz:
https://doaj.org/article/ae8146d2c826479aa0923c6a0b9de951
