Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates
Author:
Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01614-z.pdf
Reference39 articles.
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3. Herraiz T. Analysis of tetrahydro-β-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection. Journal of Chromatography A. 871(1-2): 23-30 (2000)
4. Humiski LM, Aluko RE. Physicochemical and bitterness properties of enzymatic pea protein hydrolysates. Journal of Food Science. 72(8): S605-S611 (2007)
5. Immaculate J, Jamila P. Quality characteristics including formaldehyde content in selected Sea foods of Tuticorin, southeast coast of India. International Food Research Journal. 25(1): 293-302 (2018)
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