UsingThymus carmanicusandMyrtus communisessential oils to enhance the physicochemical properties of potato chips
Author:
Affiliation:
1. Department of Food Science and Technology; Science and Research branch; Islamic Azad University; Tehran Iran
2. Department of Food Science and Technology; Islamic Azad University; Shahrekord branch; Shahrekord Iran
Funder
Islamic Azad University
Publisher
Wiley
Subject
Food Science
Reference42 articles.
1. Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel;Abdalla;Food Chemistry,2007
2. Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L;Aleksic;Microbiological Research,2014
3. Fortification of fried potato chips with antioxidant vitamins to enhance their nutritional value and storage ability;Allam;Grasas y Aceites,2004
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