Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05473-6.pdf
Reference38 articles.
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2. Aladedunye F, Niehaus K, Bednarz H et al (2015) Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil. LWT Food Sci Technol. https://doi.org/10.1016/j.lwt.2014.08.008
3. AOCS (2009) Official methods and recommended practices of the American oil Chemists’ Society, 6th ed. Champaign, IL, USA: AOCS
4. Budilarto ES, Kamal-Eldin A (2015a) The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. Eur J Lipid Sci Technol. https://doi.org/10.1002/EJLT.201400200
5. Budilarto ES, Kamal-Eldin A (2015b) Water content and micelle size change during oxidation of sunflower and canola oils. Eur J Lipid Sci Technol. https://doi.org/10.1002/ejlt.201400632
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