Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of <i>Dracocephalum kotschyi</i> Essential Oil versus TBHQ-Reference-Cited by-同舟云学术

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Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of Dracocephalum kotschyi Essential Oil versus TBHQ

Published:2022-05-06 Issue:7 Volume:124 Page:2100197
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Euro J Lipid Sci & Tech

Author:

Hematian Sourki Abdollah¹^ORCID,Pasalar Hanieh²,Ghani Askar³

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture Jahrom University PO Box: 74135‐111 Jahrom 7413188941 Iran

2. Department of Food Science and Technology Kherad Institute of Higher Education Bushehr 7517942824 Iran

3. Department of Horticultural Science Faculty of Agriculture Jahrom University PO Box: 74135‐111 Jahrom 7413188941 Iran

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100197

Reference35 articles.

1. Production and packaging of bakery products using MAP technology

2. Antioxidant activity of sesame cake extract

3. Interfacial Lipid Oxidation and Antioxidation.

4. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

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. Influence and mechanism of food matrices onto the TBBQ-eliminated performance during in-vitro digestion;Food Chemistry;2024-07

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