Effect of Palm Stearin on the Physicochemical Characterization and Capsaicinoid Digestion of Sichuan Hotpot oil

Published 2021 View Full Article

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Title
Effect of Palm Stearin on the Physicochemical Characterization and Capsaicinoid Digestion of Sichuan Hotpot oil
Authors
Keywords
Sichuan hotpot, Beef tallow, Palm stearin, Capsaicinoid, Spiciness, Digestion
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 131167
Publisher
Elsevier BV
Online
2021-09-20
DOI
10.1016/j.foodchem.2021.131167

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