Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract-Reference-Cited by-同舟云学术

Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract

Published:2012-07-24 Issue:7 Volume:13 Page:9240-9259
ISSN:1422-0067
Container-title:International Journal of Molecular Sciences
language:en
Short-container-title:IJMS

Author:

Poiana Mariana-Atena

Publisher

MDPI AG

Subject

Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Computer Science Applications,Spectroscopy,Molecular Biology,General Medicine,Catalysis

Link

http://www.mdpi.com/1422-0067/13/7/9240/pdf

Reference45 articles.

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3. Study of oxidative and thermal stability of vegetable oils during frying;Nzikou;Res. J. Appl. Sci,2009

4. Improvement the stability of fried sunflower oil by using different levels of Pomposia (Syzyygium Cumini);Rehab;Electron. J. Environ. Agric. Food Chem,2010

5. Microwave and conventional heating effects on some physical and chemical parameters of edible fats;Albi;J. Agric. Food Chem,1997

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