Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol
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DOI: 10.3390/foods11091322
Abstract: High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG),… read more here.
Keywords: high voltage; duck oils; fatty acids; voltage electrostatic ... See more keywords