Stabilizing corn oil using the lemon balm (Melissa officinalis) antioxidants extracted by subcritical water
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-018-3525-z.pdf
Reference20 articles.
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2. Carnat AP, Carnat A, Fraisse D, Lamaison JL (1998) The aromatic and polyphenolic composition of lemon balm (Melissa officinalis L. subsp. officinalis) tea. Pharm Acta Helv 72:301–305
3. Carr AG, Mammucari R, Foster NR (2011) A review of subcritical water as a solvent and its utilisation for the processing of hydrophobic organic compounds. Chem Eng J 172:1–17
4. Dastmalchi K, Damien Dorman HJ, Oinonen PP, Darwis Y, Laakso I, Hiltunen R (2008) Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract. LWT Food Sci Technol 41:391–400
5. Farahmandfar R, Asnaashari M, Sayyad R (2015) Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization. J Food Sci Technol 52:6385–6394
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