Applied Biological Chemistry
- Volume 38 Issue 3
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- Pages.259-262
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- 1995
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Oxidative Stability Fat in Milk Powder
분유의 유지 산화안정성
- Cha, Joon-Hwan (Department of Food Science and Nutrition, The Inha University) ;
- Choe, Eun-Ok (Department of Food Science and Nutrition, The Inha University)
- Published : 1995.06.30
Abstract
Oxidative stabilities of fat in DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)-added dry milk and ordinary dry milk during storage were studied by determining thiobarbituric acid values of samples. Two kinds of milk powder samples were purchased in the local supermarket and
DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)가 첨가된 분유와 보통분유의 저장중 지방의 산화안정성을 thiobarbituric acid법에 의해 살펴보았다. 두 종류의 분유는 지역의 슈퍼마켓에서 구입하여 시료병에