Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incor...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN FR |
| Publicado: |
EDP Sciences
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/7fc1bccede5041e987ec301090f4beb1 |
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