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Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
lipid oxidation myoglobin heme iron salt rancidity
2014/2/27
The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the ox...
Oxidation of Arachidonoyl Glycerols Encapsulated with Saccharides
Arachidonic acid Encapsulation Oxidation
2009/5/31
Two types of lipids rich in arachidonic acid content were encapsulated using various saccharides as the wall material, and the oxidation processes of the encapsulated lipids were measured at 50°C and ...