Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2869-0/fulltext.html
Reference12 articles.
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4. Gramza A, Khokhar S, Yoko S, Gliszcznska-Swiglo A, Hes M, Korczak J (2006) Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur J Lipid Sci Tech 108:351–362
5. Kamal-Eldin A, Appelqvist LA (1996) The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 31(7):671–701
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