Comparative Effect of Bunium persicum and Rosmarinus officinalis Essential Oils and Their Synergy with Citric Acid on the Oxidation of Virgin Olive Oil-Reference-Cited by-同舟云学术

Comparative Effect of Bunium persicum and Rosmarinus officinalis Essential Oils and Their Synergy with Citric Acid on the Oxidation of Virgin Olive Oil

Published:2016-08-18 Issue:12 Volume:19 Page:2666-2681
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Keramat Malihe¹,Golmakani Mohammad-Taghi¹,Aminlari Mahmoud²,Shekarforoush Seyed Shahram³

Affiliation:

1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran

2. Department of Basic Sciences, School of Veterinary Medicine, Shiraz University, Shiraz, Islamic Republic of Iran

3. Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Islamic Republic of Iran

Funder

Shiraz University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1126722

Reference44 articles.

1. Changes in antioxidant activity and free radical scavenging potential of rosemary extract and tocopherols in isolated rapeseed oil triacylglycerols during accelerated tests

2. Essential Oil Content and Constituents of Black Zira (Bunium persicum[Boiss.] B. Fedtsch.) from Iran During Field Cultivation (Domestication)

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