Study on the mechanism and inhibition technology of oil oxidation in peanut fried foods

Publicado en línea: 27 nov 2024

Recibido: 25 jun 2024

Aceptado: 13 oct 2024

DOI: https://doi.org/10.2478/amns-2024-3553

Palabras clave

<kwd>Lipid oxidation</kwd>, <kwd>Peroxide value</kwd>, <kwd>Carbonyl value</kwd>, <kwd>Antioxidant peptide.</kwd>

© 2024 Lin Xie, published by Sciendo

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