Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine-Reference-Cited by-同舟云学术

Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine

Published:2014-09 Issue:1 Volume:58 Page:63-70
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lopes Cristiane de Oliveira,Barcelos Maria de Fátima Píccolo,Dias Nayane Aparecida Araujo,Carneiro João de Deus Souza,de Abreu Wilson César

Publisher

Elsevier BV

Subject

Food Science

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5. Effects of some natural antioxidant mixtures on margarine stability;Azizkhani;Pakistan Journal of Agricultural Sciences,2010

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