Effects of a natural antioxidant, polyphenol-rich rosemary ( ce:italic>Rosmarinus officinalis/ce:italic> L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共7页
• 作者

  Yu-Zhu Wang; Shih-Guei Fu; Sheng-Yao Wang; Deng-Jye Yang; Yi-Hsieng Samuel Wu; Yi-Chen Chen;

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• 作者单位

  Department of Animal Science and Technology National Taiwan University;

  Department of Applied Life Science and Health Chia Nan University of Pharmacy &

  Science;

  Department of Animal Science and Technology National Taiwan University;

  Department of Nutrition China Medical University;

  Department of Animal Science and Technology National Taiwan University;

  Department of Animal Science and Technology National Taiwan University;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Flaxseed oil; Lipid oxidation; Optimal extraction condition; Rosemary extract; Schaal oven test;

  机译：亚麻籽油;脂质氧化;最佳提取条件;迷迭香提取物;Schaal烤箱测试;