傅里叶变换红外光谱
酵母
食品科学
化学
差示扫描量热法
热稳定性
过氧化值
脂肪酸
核化学
生物化学
化学工程
有机化学
热力学
物理
工程类
作者
Maryam Kavosi,Abdorreza Mohammadi,Saeedeh Shojaee‐Aliabadi,Ramin Khaksar,Seyede Marzieh Hosseini
摘要
The encapsulation of purslane seed oil in the yeast cells of S. cerevisiae can be considered as an efficient approach for extending the oxidative stability of this nutritious oil and facilitating its application in food products. © 2017 Society of Chemical Industry.
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