Microemulsification of peony (Paeonia suffruticosa Andr.) seed oil and its fatty acids: A comparative study in antioxidant and storage stability.

Autor:	Ruixue Wang1, Jiayi Yang1, Yaqing Fan1, Yulu Wang1, Chuang Xu1, Guoyong Guo1, Zhanzhong Wang1 wzz7698@tju.edu.cn
Zdroj:	Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C. Aug2024, Vol. 146, p147-159. 13p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect