Thermal stability of some flavonoids and phenolic acids in sheep tallow olein
Author:
Affiliation:
1. Food Science and Technology Department, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
2. Food Science and Technology Program, School of Public Health, Curtin University, Perth, Australia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100240
Reference25 articles.
1. Antioxidant activity and mechanism of action of butein in linoleic acid
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5. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes
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