Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation-Reference-Cited by-同舟云学术

Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

Author:

Hong Seungmi¹,Jo Seungbeen¹,Kim Mi‐Ja²,Park Sungkwon³,Lee Suyong³^ORCID,Lee Jonggil⁴,Lee JaeHwan¹

Affiliation:

1. Dept. of Food Science and Biotechnology and Food Flavor Sensory Research CenterSungkyunkwan Univ. Suwon Republic of Korea

2. Dept. of Food and NutritionKangwon National Univ. Samcheok Republic of Korea

3. Dept. of Food Science & Technology and Carbohydrate Bioproduct Research CenterSejong Univ. Seoul Korea

4. KTSFoodCo., Ltd. Seoul Korea

Funder

Korea Inst. of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Basic Science Research Program through the National Research Foundation of Korea

Publisher

Wiley

Subject

Food Science

Link

Reference30 articles.

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