Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.
作者： Rahman Ullah , Muhammad Nadeem , Muhammad Imran
DOI: 10.1186/S12944-017-0420-Y
关键词: Docosapentaenoic acid 、 Antioxidant 、 Fatty acid 、 Chemistry 、 Docosahexaenoic acid 、 DPPH 、 Peroxide value 、 Fractionation 、 Eicosapentaenoic acid 、 Chromatography
摘要: … Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. …
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