Investigation of sorption isotherms of wheat germ for its effect on lipid oxidation

Autor:	Andaç Koç, Cihadiye Candal Uslu, Mustafa ERBAS
Rok vydání:	2022
Předmět:	Cold Temperature Fatty Acids Nonesterified Edible Grain Lipid Metabolism Triticum Food Science
Zdroj:	Journal of food scienceREFERENCES. 87(5)
ISSN:	1750-3841
Popis:	This research aimed to investigate the oxidation and sorption isotherm properties of wheat germ and to determine monolayer moisture content (m
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96ebb9064aa52311aac401611cd2b07c https://pubmed.ncbi.nlm.nih.gov/35415844 Zobrazit plný text záznamu Plný text