Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil

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Bibliographic Details
Published in:Food chemistry 2022-03, Vol.371, p.131167-131167, Article 131167
Main Authors: Zou, Shuo, Zhang, Yiren, Wang, Qiaojun, Yang, Lixue, Karrar, Emad, Jin, Qingzhe, Zhang, Hui, Wu, Gangcheng, Wang, Xingguo
Format: Article
Language:English
Subjects:
Beef tallow
Capsaicinoid
Digestion
Palm stearin
Sichuan hotpot
Spiciness
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131167