Author:
Houhoula Dimitra P,Oreopoulou Vassiliki,Tzia Constantina
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference18 articles.
1. Thermal decomposition of some phenolic antioxidants
2. and Toxicological aspects of food antioxidants, in Food Antioxidants, Technological, Toxicological and Health Perspectives, Ed by and Marcel Dekker, New York, pp 267-358 (1996).
3. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying
4. Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
5. Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying
Cited by
30 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