Jussara berry ( i >Euterpe edulis/i>Euterpe edulis M.) oil‐in‐water emulsions are highly stable: the role of natural antioxidants in the fruit oil

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第1期|共10页
• 作者

  Carvalho Aline GA; Silva Kelly A; Silva Laís O; Costa André MM; Akil Emília; Coelho Maria AZ; Torres Alexandre G;

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• 作者单位

  Laboratory of Food Science and Nutritional Biochemistry Institute of ChemistryFederal University of Rio de JaneiroRio de Janeiro Brazil;

  BIOSE (Biological System Engineering) School of ChemistryFederal University of Rio de JaneiroRio de Janeiro Brazil;

  Laboratory of Food Science and Nutritional Biochemistry Institute of ChemistryFederal University of Rio de JaneiroRio de Janeiro Brazil;

  Laboratory of Food Science and Nutritional Biochemistry Institute of ChemistryFederal University of Rio de JaneiroRio de Janeiro Brazil;

  Laboratory of Food Science and Nutritional Biochemistry Institute of ChemistryFederal University of Rio de JaneiroRio de Janeiro Brazil;

  BIOSE (Biological System Engineering) School of ChemistryFederal University of Rio de JaneiroRio de Janeiro Brazil;

  Laboratory of Food Science and Nutritional Biochemistry Institute of ChemistryFederal University of Rio de JaneiroRio de Janeiro Brazil;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  jussara berry ( Euterpe edulis M.) oil; oxidative stability; oil‐in‐water emulsion; antioxidants;

  机译：Jussara Berry（Euterpe Edulis M.）石油;氧化稳定性;水包油乳液;抗氧化剂;