Effect of the Influence of Hydrolyzate of Molluscs on the Oxidation of Vegetable Oil
Journal Title: RECENT - Year 2013, Vol 14, Issue 40
Abstract
Given the results of research of antioxidant properties of the hydrolyzate of molluscs; determined by the induction period the oxidation of sunflower oil and the constant of chain termination, which show the effectiveness of the use of hydrolyzate of molluscs as an inhibitor of oxidation processes.
Authors and Affiliations
Dmitry KRAMARENKO, Irina GALIAPA, Grigory DEYNICHENKO
Keywords
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