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Antioxidant activity of effective components of mustard in lard
Author(s): 
Pages: 123-124,179
Year: Issue:  8
Journal: Science and Technology of Food Industry

Keyword:  芥末 有效成分 抗氧化作用 过氧化值 酸值;
Abstract: 主要研究了芥末有效成分的耐热性、抗氧化作用、最适添加剂量以及柠檬酸在抗氧化中的增效作用。结果表明,芥末有效成分具有较好的耐热性和抗氧化作用,在猪油中添加0.6g/kg的情况下,抗氧化效果最佳,柠檬酸具有明显的增效作用。
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