Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Maryam Fahim Danesh"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 2, Pp 218-234 (2022)
Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of suma
Externí odkaz:
https://doaj.org/article/d73d5ad4d640401c94b6f1b21b067b03
Autor:
Masomeh Hoseini, Maryam Fahim Danesh
Publikováno v:
International Journal of Basic Science in Medicine, Vol 4, Iss 3, Pp 96-101 (2019)
Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic anti
Externí odkaz:
https://doaj.org/article/7276c8115730467ebfdf074fc3fbe883
Autor:
Maryam Fahim Danesh, Masomeh Hoseini
Publikováno v:
International Journal of Basic Science in Medicine, Vol 4, Iss 3, Pp 96-101 (2019)
Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic anti