Антиоксидантная активность аминокислот при окислении подсолнечного масла в эмульсии

Influence of α-amino acid additions on the process of sunflower oil oxidation in oil-water emulsions was investigated. It is established that both amino acids and their salts (hydrochlorides) exhibits an antioxidant effect. The antioxidant action of amino acids increases with increasing number of ni... View More