Linseed oil stabilisation with pure natural phenolic compounds

Author:

Michotte D.,Rogez H.,Chirinos R.,Mignolet E.,Campos D.,Larondelle Y.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Peroxide value, acetic–chloroform method;AOCS Official Method Cd 8-53,1996

2. Araújo, J. M. A. (1999). In Química de Alimentos—Teoria e Prática (p. 416). MG: Imprensa Universitária, Universidade Federal de Viçosa.

3. Antioxidant activity of natural flavonoids is governed by the number and location of their aromatic hydroxyl groups;Chen;Chemistry and Physics of Lipids,1996

4. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

5. Oxidative stabilization of cold pressed sunflower oil using phenol compounds of the same seeds;De Leonardis;Journal of the Science of Food and Agriculture,2003

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