Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model-Reference-Cited by-同舟云学术

Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Published:2017-12 Issue: Volume:237 Page:297-304
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dairi Sofiane,Carbonneau Marie-Annette,Galeano-Diaz Teresa,Remini Hocine,Dahmoune Farid,Aoun Omar,Belbahi Amine,Lauret Céline,Cristol Jean-Paul,Madani Khodir

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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4. Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents;Chiou;LWT – Food Science and Technology,2009

5. Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method;Dairi;Industrial Crops and Products,2015

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