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1 Ergebnisse
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Effects of tea polyphenols and tertiary butylhydroquinone o..:
Jun Li
;
Fangbo Yuan
;
Jiayou Teng
...
http://www.sciencedirect.com/science/article/pii/S2590157523004923. , 2023
Link:
https://doi.org/10.1016/j.fochx.2023.101049
RT Journal T1 <Title>Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ae8146d2c826479aa0923c6a0b9de951&Exemplar=1&LAN=DE A1 Jun Li A1 Fangbo Yuan A1 Jiayou Teng A1 Fang Li A1 Penghui Zhou A1 Yanlan Bi PB Elsevier YR 2023 K1 Palm oils K1 Instant noodles K1 Batch frying K1 Tea polyphenols K1 Tertiary butylhydroquinone K1 Oxidative stability K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157523004923 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2023.101049 DO https://doi.org/10.1016/j.fochx.2023.101049 SF ELIB - SuUB Bremen
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