Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley ( Petroselinum crispum ) seed oil

Author:

Drăghici Olga,Păcală Mariana-Liliana,Oancea Simona

Funder

Lucian Blaga University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Mechanisms and factors for edible oil oxidation. comprehensive reviews;Choe;Food Science and Food Safety,2006

4. Codex Alimentarius. (1999), Standard for Named Vegetable Oils, CODEX STAN 210-1999. Adopted in 1999. Last modifies 2017 http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/.

5. Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays;Douny;Food Chemistry,2016

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