Enhancement of bioactive compounds and oxidation stability of soybean oil by enrichment with tocols and γ‐oryzanol extracted from rice bran using ultrasound and ohmic heating.

Autor: Loypimai, Patiwit1 (AUTHOR), Moongngarm, Anuchita2 (AUTHOR) anuchitac@yahoo.co.th, Sittisuanjik, Kulab1 (AUTHOR), Wongsadee, Thippharak1 (AUTHOR)
Zdroj: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-11. 11p.
Databáze: Business Source Ultimate
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