Oxidative Stability of Virgin Olive Oil Supplemented withZataria multifloraBoiss. andRosmarinus officinalisL. Essential Oils During Accelerated Storage-Reference-Cited by-同舟云学术

Oxidative Stability of Virgin Olive Oil Supplemented withZataria multifloraBoiss. andRosmarinus officinalisL. Essential Oils During Accelerated Storage

Published:2016-07-26 Issue:3 Volume:41 Page:e12951
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Keramat Malihe¹,Golmakani Mohammad-Taghi¹^ORCID,Aminlari Mahmoud²,Shekarforoush Shahram³

Affiliation:

1. Department of Food Science and Technology, School of Agriculture; Shiraz University; Shiraz 71441-65186 Iran

2. Department of Basic Sciences, School of Veterinary Medicine; Shiraz University; Shiraz Iran

3. Department of Hygiene and Food Quality Control, School of Veterinary Medicine; Shiraz University; Shiraz Iran

Funder

Shiraz University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12951/fullpdf

Reference45 articles.

1. Effect of added rosemary extract on oxidative stability of Camelina sativa oil;Abramovic;Acta Agric. Slov.,2006

2. Evaluation of photoshop software potential for food colorimetry;Afshari-Jouybari;J. Food Eng.,2011

3. Chemistry of Zataria multiflora (Lamiaceae);Ali;Phytochemistry,2000

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