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Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112336
Abstract: Abstract The lipid oxidation of soybean oil or peanut oil under accelerated oxidation was retarded after addition of non-saponification (N-Asta) or saponification astaxanthin (S-Asta) derived from Penaeus sinensis by-products, determined by lower malondialdehyde and peroxide…
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Keywords:
pasteurization;
penaeus sinensis;
antioxidant activity;
oil ... See more keywords