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Updated: Sep 17, 2025

Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield
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Extraction of Lignin with High β-O-4 Content by Mild Ethanol Extraction and Its Effect on the Depolymerization Yield

Published on: January 7, 2019

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使用一种新的剥皮技术提高子的氧化稳定性和保质期

Sümeyye Şahin1, Yeşim Aydın2

  • 1Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, Türkiye.

Journal of food science
|July 3, 2025
PubMed
概括

压水技术 (PWT) 与传统烤技术 (RT) 相比,为提供了卓越的氧化稳定性和保质期. 由于减少脂质氧化,推PWT用于更安全的食品生产.

关键词:
子剥皮方法子剥皮方法六位数 (hexanal) 是一个六位数.油体是油体的组成部分.氧化稳定性 氧化稳定性过氧化物价值 过氧化物价值挥发性化合物 挥发性化合物

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