Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids, such as synthetic antioxidants and hydrogenation. Besides, it has been reported that the use of enzymes is efficient to eliminate dissolved oxygen in foods such as vege...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2019-12-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300448 |