SCOPUS 정보 검색 플랫폼

Volumn 219, Issue 4, 2004, Pages 369-376

Antioxidative effect of cactus pear fruit (Opuntia ficus-indica) extract on lipid peroxidation inhibition in oils and emulsion model systems

(2) Siriwardhana, Nalin a Jeon, You Jin a

a Jeju National University (South Korea)

Author keywords

Cactus; Emulsion; Fish oil; Heat stability; Linoleic acid; Lipid peroxidation

Indexed keywords

ANTIOXIDANTS; EMULSIONS; EXTRACTION; LIPIDS; OILS AND FATS; OXIDATION;

CACTUS; FISH OIL; HEAT STABILITY; LINOLEIC ACID; LIPID PEROXIDATION;

FOOD PRODUCTS;

CACTACEAE; OPUNTIA; OPUNTIA FICUS-INDICA; PYRUS COMMUNIS;

EID: 21144443788 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-004-0956-8 Document Type: Conference Paper

Times cited : (49)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.