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普鲁努斯种子油的价值化:脂肪酸组成和氧化稳定性

Sandra Rodríguez-Blázquez1,2, Esther Gómez-Mejía1, Noelia Rosales-Conrado1

  • 1Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain.

Molecules (Basel, Switzerland)
|October 28, 2023
PubMed
概括

桃子,杏子,梅子和桃种子的油含有丰富的健康脂肪酸,并具有抗氧化特性. 这些发现凸显了它们在化品和营养品行业的潜在用途.

关键词:
普鲁努斯 (Prunus) 种子油抗氧化剂活性 抗氧化剂活性杏子种子 杏子种子副产品价值化 副产品价值化桃种子的种子脂肪酸 脂肪酸 脂肪酸 脂肪酸氧化稳定性 氧化稳定性桃子种子 桃子种子梅子种子 梅子种子

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