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5. Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha

Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：zhuyun

【摘 要】

：

The effect of lipids on antioxidant activities of tested antioxidants and Tom-Kha paste extract was determined in the food system. 2,2’-diphenyl-1-picrylhydraz

【作 者】

：

Naiyana Pengseng Sunisa Siripo 

【机 构】

：

DepartmentofFoodTechnology,FacultyofScienceandIndustrialTechnology

【出 处】

：

食品与营养科学(英文)

【发表日期】

：

2013年8期

【关键词】

：

LIPID Oxidation Galangal Tom-Kla COCONUT Oil Lipid Oxidation Galangal Tom-Kla Co 

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The effect of lipids on antioxidant activities of tested antioxidants and Tom-Kha paste extract was determined in the food system. 2,2’-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) scaven

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