Ingredient-Dependent Extent of Lipid Oxidation in Margarine

• Главные авторы: Sarah Fruehwirth (Автор), Sandra Egger (Автор), Dennis Kurzbach (Автор), Jakob Windisch (Автор), Franz Jirsa (Автор), Thomas Flecker (Автор), Miriam Ressler (Автор), Agnes T. Reiner (Автор), Nesrin Firat (Автор), Marc Pignitter (Автор)
• Формат: ‌
• Опубликовано: MDPI AG, 2021-01-01T00:00:00Z.
• Предметы: article
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This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions h...