Effect of the influence of hydrolyzate of molluscs on the oxidation of vegetable oil. - 2013.

Abstract

Given the results of research of antioxidant properties of the hydrolyzate of molluscs; determined by the induction period the oxidation of sunflower oil and the constant of chain termination, which show the effectiveness of the use of hydrolyzate of molluscs as an inhibitor of oxidation processes.