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

dc.contributor.author	Galiapa, I.
dc.contributor.author	Deynichenko, G.
dc.contributor.author	Kramarenko, D.
dc.date.accessioned	2018-02-28T07:30:38Z
dc.date.accessioned	2018-08-16T08:53:30Z
dc.date.accessioned	2020-09-22T09:06:25Z
dc.date.available	2018-02-28T07:30:38Z
dc.date.available	2018-08-16T08:53:30Z
dc.date.available	2020-09-22T09:06:25Z
dc.date.issued	2015-11-20
dc.identifier.uri	http://dspace.ltsu.org//handle/123456789/1193
dc.description.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.	ru_RU
dc.language.iso	other	ru_RU
dc.subject	oxidation of lipids, oxidation inhibitors, hydrolyzate of molluscs.	ru_RU
dc.title	Effect of the influence of hydrolyzate of molluscs on the oxidation of vegetable oil.	ru_RU
dc.type	Article	ru_RU