A comparative study of lipid oxidation in garlic oil ( <i>Allium sativum</i> L.): An accelerated oxidation-Reference-Cited by-同舟云学术

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A comparative study of lipid oxidation in garlic oil ( Allium sativum L.): An accelerated oxidation

Published:2022-07-03 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ciğeroğlu Zeynep¹,Şahin Selin²^ORCID,Kurtulbaş Ebru²^ORCID

Affiliation:

1. Department of Chemical Engineering, Engineering Faculty Uşak University Uşak Turkey

2. Department of Chemical Engineering, Engineering Faculty Istanbul University‐Cerrahpaşa Istanbul Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16874

Reference34 articles.

1. Phytochemical and physicochemical characterization of Allium sativum L. and Allium cepa L. essential oils;Boukeria S.;Journal of Materials and Environmental Science,2016

2. Extraction and characterization of essential oil of garlic (Allium sativa L.);Dehariya N.;IJCS,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Oxidative stability of poppy seed oils: kinetic and thermodynamic analyses under accelerated conditions;Journal of Food Measurement and Characterization;2023-12-28

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