Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review
Author:
Affiliation:
1. Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14716
Reference73 articles.
1. Effects of Antioxidants on the Oxidative Stability of Oils Containing Arachidonic, Docosapentaenoic and Docosahexaenoic Acids
2. Refining Technologies for Edible Oils
3. Oregano and Rosemary Extracts Inhibit Oxidation of Long-Chain n-3 Fatty Acids in Menhaden Oil
4. Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
5. Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil
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