Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability-Reference-Cited by-同舟云学术

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Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability

Published:2016-02 Issue: Volume:80 Page:141-147
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Yang Yong,Song Xiaoxiao,Sui Xiaonan,Qi Baokun,Wang Zhongjiang,Li Yang,Jiang Lianzhou

Funder

National Natural Science Foundation of China

National Key Technology Support Program

Natural Science Foundation of Heilongjiang Province of China

Agricultural Key Technologies R & D Program of Qiqihar Science and Technology Bureau

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference40 articles.

1. Methods for testing antioxidant activity;Antolovich;Analyst,2002

2. Tocopherol content in vegetable oils using a rapid hplc fluorescence detection method;Bele;Not. Bot. Hortic. Agrobot. Cluj-N,2013

3. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity;Chen;J. Am. Oil Chem. Soc.,1992

4. Mechanisms and factors for edible oil oxidation;Choe;Compr. Rev. Food Sci. F.,2006

5. Mechanisms of antioxidants in the oxidation of foods;Choe;Compr. Rev. Food Sci. F.,2009

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