Improving oxidative stability of oil at frying temperature using carbon nanotube grafted on chitosan sponge
碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Common antioxidants used in oil will lose their activity during frying, due to high temperature. Therefore it’s crucial to find a reliable antioxidant under this circumstance. The main purpose of this study is to produce chitosan sponge grafted with carbon nanot...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/2fd8tp |