Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 2897-2911

  Harlina, Putri Widyanti ^a   Shahzad, Raheel ^b   Ma, Meihu ^a   Geng, Fang ^a   Wang, Qingling ^a   He, Liyuan ^a   Ding, Shuqi ^a   Qiu, Ning ^a  

^a National Research and Development Center for Egg Processing   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; ANTIOXIDANTS; MICROSTRUCTURE; OILS AND FATS; OXIDATION; PETROLEUM TRANSPORTATION;

ANTI-OXIDANT ACTIVITIES; DOSE-DEPENDENT MANNER; FATTY ACID PROFILES; GALLIC ACIDS; LIPID OXIDATION; MICROSTRUCTURE OBSERVATION; SYNTHETIC ANTIOXIDANTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FATTY ACIDS;

EID: 84953371309     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12541     Document Type: Article

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