Determination of lipid oxidation in sunflower oil treated with several additives
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
http://link.springer.com/content/pdf/10.1007/s13399-021-01345-9.pdf
Reference29 articles.
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3. Gallardo C, Jiménez L, García-Conesa MT (2006) Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chem 99:455–463. https://doi.org/10.1016/j.foodchem.2005.07.053
4. Harris V, Jiranek V, Ford CM, Grbin PR (2010) Inhibitory effect of hydroxycinnamic acids on Dekkera spp. Appl Microbiol Biotechnol 86:721–729. https://doi.org/10.1007/s00253-009-2352-6
5. Boz H (2015) p-Coumaric acid in cereals: presence, antioxidant and antimicrobial effects. Int J Food Sci Technol 50:2323–2328. https://doi.org/10.1111/ijfs.12898
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