Effect of superheated steam treatment on the lipid stability of whole wheat flour
Wan-Ting Jia, Zhen Yang, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
ChemistryFood scienceHexanalFatty acidLipaseLipid oxidationSuperheated steamEnzymeBiochemistryAntioxidantSuperheatingPhysicsCondensed matter physicsPhytochemicals and Antioxidant ActivitiesFood composition and propertiesTea Polyphenols and Effects