Wheat Germ and Lipid Oxidation: An Open Issue
Wheat germ (WG)’s shelf life after the milling process is incredibly short because of the presence of enzymes that aggravate the oxidation process; thus, stabilization is required in order to exploit the nutrients and bioactive compounds within WG. The critical point for the oxidation process is the...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-04-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/7/1032 |