Creating functional blends of vegetable oils with a long shelf life
Автор: Vasilenko L.I., Frolova L.N., Dragan I.V., Moshkina S.V.
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Пищевая биотехнология
Статья в выпуске: 3 (57), 2013 года.
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Creation blends of vegetable oils with a long period of storage is offered. We studied three-component blend of vegetable oils that are optimized for fatty acid composition (68% - sunflower + 25 % - olive + 7 % - linseed). The antioxidant, capable to influence course of oxidizing and hydrolytic processes in blends of vegetable oils is picked up.
Короткий адрес: https://sciup.org/14040059
IDR: 14040059
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