Methanolic Extract of Verbascum macrurum as a Source of Natural Preservatives against Oxidative Rancidity-Reference-Cited by-同舟云学术

Methanolic Extract of Verbascum macrurum as a Source of Natural Preservatives against Oxidative Rancidity

Published:2003-11-01 Issue:25 Volume:51 Page:7308-7312
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aligiannis Nektarios¹,Mitaku Sofia¹,Tsitsa-Tsardis Eugenia¹,Harvala Catherine¹,Tsaknis Ioannis¹,Lalas Stavros¹,Haroutounian Serko¹

Affiliation:

1. Department of Pharmacy, University of Athens, Panepistimiopolis Zografou, Athens 15771, Greece; Department of Food Technology, TEI Athens, Egaleo, Greece; and Chemistry Laboratory, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034528%2B

Reference34 articles.

1. Oxidative processes in meat and meat products: Quality implications

2. Ascorbyl Palmitate Efficacy in Enhancing the Accelerated Storage Stability of Canola Oil

3. The effect of primary antioxidants and synergists on the activity of plant extracts in lard

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