The use of antioxidants in the preservation of edible oils-Reference-Cited by-同舟云学术

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The use of antioxidants in the preservation of edible oils

Published:2015 Issue: Volume: Page:373-388
ISSN:
Container-title:Handbook of Antioxidants for Food Preservation
language:
Short-container-title:

Author:

Fan Liuping,Eskin N.A. Michael

Publisher

Elsevier

Reference81 articles.

1. FT-IR based methodology for quantitation of total tocopherols, tocotrienols and plastochromanol-8 in vegetable oils;Ahmed;Journal of Food Composition and Analysis,2005

2. Chemical characteristics and antioxidant activity of olive oils from Turkish varieties in Hatay province;Arslan;Science Horticultural,2012

3. Peanut oil;Ayres;Journal of the American Oil Chemists’ Society,1983

4. Palm oil;Basiron,2005

5. Olive oil quality;Boskou,1996

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