Accelerated shelf-life model of gluten-free rusks by using oxidation indices
Elisabetta Bravi, Valeria Sileoni, Giuseppe Perretti, Ombretta Marconi
Topics & Concepts
HexanalShelf lifeFood scienceAntioxidantGluten freeChemistryGlutenLipid oxidationAntioxidant capacityOxidative phosphorylationBiochemistryMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis