Assessment of thermo-oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose-Reference-Cited by-同舟云学术

Assessment of thermo-oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

Published:2017-12-22 Issue:5 Volume:53 Page:1211-1218
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Sehwag Sneha¹^ORCID,Upadhyay Rohit¹^ORCID,Mishra Hari N.¹

Affiliation:

1. Agricultural & Food Engineering Department; Indian Institute of Technology; Kharagpur 721302 West Bengal India

Funder

Department of Biotechnology, Government of India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13698/fullpdf

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