Synergistic Effect of Hazelnut Peptide and Vitamin E on Delaying Linoleic Acid Emulsion Oxidation
In order to enhance the antioxidant effect of peptides in oil-based emulsion foods and reduce the use of additives, this study investigated the synergistic effect of hazelnut protein hydrolysates and vitamin E in delaying the oxidation of linoleic acid emulsions. Hazelnut protein hydrolysates were f...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070408 |
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