食品科学
感官的
脂肪替代品
葵花籽油
化学
反式脂肪
油菜
蜡
保质期
棕榈油
有机化学
饱和脂肪
生物化学
胆固醇
作者
Valentina Conty,Sophia Theierl,Eckhard Flöter
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2021-01-01
卷期号:12 (16): 7185-7197
被引量:13
摘要
The feasibility of replacement of traditional fat phases by three different structuring systems as oleogels in bouillon cubes as model system for culinary products has been evaluated in this study.
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