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机译:核黄素对色拉酱中植物油光氧化稳定性的影响
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States;
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States;
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States;
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States;
Lipid oxidation; Salad dressing; Riboflavin; Differential scanning calorimetry; Antioxidant;
机译:在沙拉蔬菜中造型沙拉敷料豆油酱剂量的剂量效应,沙拉蔬菜中的脂溶性维生素生物利用度
机译:含有精油沙拉酱的物理稳定性,流变学和微观结构:纳米乳液的研究
机译:用亚麻籽油和N-OSA淀粉配制的“沙拉酱”样品的氧化和物理稳定性,流变性能和感官特性
机译:脂肪酸组成和冷压植物油的稳定性
机译:核黄素和发光色素降解对色拉酱氧化稳定性的影响
机译:模拟色拉酱中豆油对色拉蔬菜中类胡萝卜素和脂溶性维生素生物利用度的剂量影响
机译:添加蛋黄作为乳化剂的玉米油和柠檬汁沙拉酱的均质化稳定性分析(玉米油-以蛋黄作为乳化剂的石灰提取物沙拉酱的稳定性分析)
机译:机构影响分析:沙拉酱。对十家公司的看法