Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions-Reference-Cited by-同舟云学术

Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions

Published:2015-04 Issue: Volume:173 Page:966-971
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kmiecik Dominik,Korczak Józef,Rudzińska Magdalena,Gramza-Michałowska Anna,Hęś Marzanna,Kobus-Cisowska Joanna

Funder

Ministry of Education and Science, Poland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Phytosterol oxidation in oil-in-water emulsions and bulk oil;Cercaci;Food Chemistry,2007

4. Autoxidation of argan oil Argania spinoza L. from Morocco;Chimi;Sciences des Aliments,1994

5. Chemistry, analysis and occurrence of phytosterol oxidation products in foods;Dutta,2004

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