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Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions

Yu-Ho Jeon1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 KoreaYang‐Ju SonDepartment of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826, KoreaSoo-Hee KimDepartment of Culinary Arts, Kyungmin University, Uijeongbu, Gyeonggi, 11618 KoreaEun‐Young YunDepartment of Agricultural Biology, National Academy of Agricultural Science, RDA, Jeonju, Jeonbuk, 54875 KoreaHee‐Jin Kang4Department of Food and Nutrition, College of Natural Sciences, Myongji University, Yongin, Gyeonggi, 17058 KoreaIn Koo Hwang1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea

2016en

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Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1007/s10068-016-0015-9

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