The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE)

出版年份 2016 全文链接

标题

作者

关键词

Rancid, Lipid oxidation, Sensory, Antioxidant, Pro-oxidant, Accelerated shelf life, Emulsion

出版物

Volume 213, Issue -, Pages 230-237

出版商

Elsevier BV

发表日期

2016-06-25

DOI

10.1016/j.foodchem.2016.06.081

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