Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions-Reference-Cited by-同舟云学术

Antioxidant Activity of Essential Oils Extracted from Aloysia triphylla and Minthostachys mollis that Improve the Oxidative Stability of Sunflower Oil under Accelerated Storage Conditions

Published:2018-06-19 Issue:8 Volume:120 Page:1700374
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Olmedo Rubén¹,Ribotta Pablo²,Grosso Nelson R.³

Affiliation:

1. Facultad de Ciencias AgropecuariasUniversidad Nacional de Córdoba (UNC)ICYTAC‐CONICETCC 5095000 CórdobaArgentina

2. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC‐CONICET)Universidad Nacional de Córdoba5000CórdobaArgentina

3. Facultad de Ciencias AgropecuariasUniversidad Nacional de Córdoba (UNC)Instituto Multidisciplinario de Biología VegetalConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)CC 5095000 CórdobaArgentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Secretaria de Ciencia y Tecnología - Universidad Nacional de Córdoba

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700374

Reference41 articles.

1. Volatile Profiles of Rapeseed Oil Flavored with Basil, Oregano, and Thyme as a Function of Flavoring Conditions

2. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review