The server is under maintenance between 08:00 to 12:00 (GMT+08:00), and please visit later.
We apologize for any inconvenience caused
Login
|
Sign Up
|
Oriprobe Inc.
|
Feed
Home
Journals
Order
TOC Alerts
Subscription
Products & Services
Pricing
FAQ
About
Journal Articles
Laws/Policies/Regulations
Companies/Products
Title, abstract, keywords:
Combined Search
Advanced Search
Pay per View through On Demand Search
Package:
ALL
Astro-Earth Science
Agriculture
Physics
Mathematics
Arts & Humanities
Medline Collection
Health/Medicine/Biology
Chemistry/Chemical Engineering
CAOD
English Journals
Traditional Chinese Medicine
NPC CPPCC Journals
China Defense and Military Sciences
Author:
Journal / Book Title:
Year:
Volume:
Issue:
Antioxidant activity of effective components of mustard in lard
Author(s):
ZUO Yong
,
PAN Xun-hai
,
JU Shuai
,
LIU Da-yu
Pages:
123
-
124,179
Year:
2010
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。
Citations
No citation found
Related Articles
loading...